Bombídia-Style Greek Meatballs with Feta-Yogurt Sauce

Ingredients

• 8 oz ground beef (Preferably 80–85% lean)
• 8 oz ground lamb (Use equal parts with the beef, or substitute additional ground beef)
• 3 cloves garlic (Finely grated or minced)
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp fine sea salt (Plus more for seasoning the sauce and vegetables)
• 0.5 tsp black pepper (Freshly ground)
• 2 tbsp extra-virgin olive oil (For the meatballs and grilling surface)
• 1 cup Greek yogurt (Plain, preferably whole-milk)
• 4 oz feta cheese (Use feta in a block and crumble it yourself)
• 1 tbsp lemon juice
• 2 tbsp water (To loosen the feta-yogurt sauce)
• 2 ripe tomatoes (Sliced, for serving)
• 1 red onion (Thinly sliced, for serving)
• 2 tbsp fresh parsley (Chopped, for garnish)

Steps

1. 1

   In a large bowl, combine the ground beef, ground lamb, garlic, cumin, oregano, salt, and black pepper. Mix gently with your hands just until the seasonings are evenly distributed; do not compact the meat mixture.

2. 2

   Divide the mixture into 8 to 12 portions and shape each into an oblong, cigar-shaped meatball about 4 inches long. Set them on a plate, cover, and refrigerate for at least 30 minutes so they firm up before cooking.

3. 3

   While the meatballs chill, make the sauce. In a bowl, stir together the Greek yogurt, crumbled feta, lemon juice, and water until creamy but still slightly textured. Season to taste and refrigerate until serving.

4. 4

   Prepare a grill for medium-high heat, about 400°F to 450°F, or heat a broiler with a rack positioned several inches below the element. Lightly oil the grate or a broiler-safe pan.

5. 5

   Place the chilled meatballs on the hot grill or pan and cook until browned on the underside, about 4 to 5 minutes. Do not move them prematurely; they should release from the surface once a crust has formed.

6. 6

   Slide a thin metal spatula under each meatball and gently turn it. Do not use tongs, because the uncooked meatballs are delicate and may break apart. Continue turning as needed until browned on all sides and cooked through, about 12 to 15 minutes total, or until the centers reach 160°F.

7. 7

   Arrange the cooked meatballs on a serving platter. Spoon the feta-yogurt sauce alongside them and serve with the sliced tomatoes and red onion. Finish with chopped parsley and an optional drizzle of olive oil.

Notes

The source excerpt identifies this as a re-creation of Bombidia's grilled soutzoukakia and specifically advises using equal parts beef and lamb, block feta, and a thin metal spatula rather than tongs when flipping. The ingredient quantities and detailed method were not visible in the supplied page excerpt, so the quantities here are estimates rather than a faithful transcription of the members-only recipe.

Nutrition per serving

• main
• Greek
• grilled
• meatballs
• beef
• lamb
• high-protein