01/09/2013

Meatballs with Yogurt Sauce for The Boston Globe

These flavorful meatballs are a great choice for an easy dinner or cocktail party. The creamy yogurt sauce adds a nice cooling contrast making the meatballs light and fresh. Serve them with a side of cucumber, radish and tomato slices or turn them into sandwiches by serving them on gyro bread.

Here is the recipe.

Enjoy!

Posted in 30-minute recipes, Beef, Meat, Mediterranean Recipes, Recipes, Sandwiches, Summer, The Boston Globe, Yogurt
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6 Responses to “Meatballs with Yogurt Sauce for The Boston Globe”

  1. 1

    Eha — 01/10/2013 @ 8:49 pm

    What an appetizing recipe! Made in rather a similar way I was taught as a child in N Europe :) ! Well, dill took the place of all the spices!! I am most interested tho’ in the beautiful yogurt sauce which I can see myself using with a variety of dishes . . . Hope the young Master is doing well and sleeping thru’ the nights by now . . .

    • Nisrine replied: — January 17th, 2013 @ 1:26 pm

      I usually use dill in vegetable dishes. Must try it in meat next time.

  2. 2

    Laura — 01/10/2013 @ 9:46 pm

    can’t wait to try it, looks really good

    • Nisrine replied: — January 17th, 2013 @ 1:26 pm

      Thank, Laura!

  3. 3

    Sues — 01/14/2013 @ 9:12 am

    YUM! I’m always in a meatball mood and these ones look fabulous with the yogurt sauce. Congrats on the Boston Globe piece!

    • Nisrine replied: — January 17th, 2013 @ 1:28 pm

      Thanks, Sues. I’m a fan of meatballs too!

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