Rosemary Yogurt Meatballs
A twist on traditional meatballs, these channel Mediterranean flavors with a ground beef, yogurt and aromatic rosemary mixture. These meatballs are super tender and make a delicious family week dinner.
I find that herbs make everything taste better. Think about simple tomato sauce, it gets transformed by just adding a few leaves of fresh basil. Or potatoes, yes boring plain potatoes can get an incredible taste if roasted with a mix of rosemary and thyme, or even just boiled and dressed with EVO and lots of chopped fresh parsley. Small things can make SUCH a HUGE difference in life. Don’t you agree with me?
And this applies to today’s meatball recipe. A mix of fresh rosemary and parsley with some Greek yogurt make such a fragrant, soft mixture that can be also use for making meatloaf, if you fancy.
- 500 g ground lean beef
- 1 egg
- 1/3 cup + more for coating breadcrumb (use gluten-free if intolerant)
- 1/3 cup Greek yogurt
- 1 tsp salt
- 1/4 ground black pepper
- 1 tbsp chopped rosemary and parsley
- 2 tbsp extra virgin olive oil
- 1/2 cup dry white wine
In a bowl combine ground beef, chopped herbs, egg, 1/3 cup of Greek yogurt, 1/3 cup of breadcrumb, salt and ground pepper
Mix all ingredients together until combined. Do not over mix! Than shape into round large balls and coat them into remaining breadcrumb
In a large baking tray pour EVO and wine, lay meatballs and bake at 200 for about 30- 40 min or until meatballs are cooked and nice and crispy.
NOTE: you want to flip them half way through
Serve them with a side of fresh salad or braise them in tomato sauce for a delicious sauce!