Spiced Beef Meatballs with Yogurt-Cucumber Salad Recipe

Spiced Beef Meatballs with Yogurt-Cucumber Salad Recipe

  • 1 1/2 pounds fresh ground beef (85–90% lean)
  • 2 tablespoons minced garlic
  • 1 small onion, finely grated on box grater or in food processor
  • 1/2 cup crumbled feta cheese
  • 2 teaspoons kosher salt
  • 1 teaspoon cumin
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne
  • 1/4 teaspoon cinnamon
  • 1/2 cup O Organics Unbleached All-purpose Flour
  • 2 tablespoons O Organics Extra Virgin Olive Oil
  • 1 English cucumber, finely diced
  • 1 cup Lucerne® Plain Yogurt (whole-milk)
  • 2 tablespoons lemon juice
  • 1/3 cup chopped cilantro leaves
  • 1/3 cup chopped O Organics Mint leaves
  • 1 (12 ounce) package pita bread
  1. In a medium bowl, combine beef, 1 tablespoon garlic, onion, feta, salt, cumin, black pepper, cayenne, and cinnamon. Mix to blend, then form mixture into 1-inch balls. Roll each ball in flour to coat; discard remaining flour.
  2. Heat a large non-stick frying pan over medium-high heat and add olive oil. When oil is hot, put meatballs in pan in a single layer; do not crowd. If necessary, cook meatballs in two batches, using half of the oil per batch. Reduce heat to medium and cook, turning meatballs occasionally, until well-browned on all sides and no longer pink in center (cut to test), about 8 to 10 minutes total. Transfer meatballs to a plate, cover, and keep warm.
  3. Meanwhile, in a separate bowl, mix cucumber, yogurt, remaining 1 tablespoon garlic, lemon juice, cilantro, and mint. Season to taste with salt and pepper.
  4. Serve meatballs with warm pita and yogurt-cucumber salad.
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