Skewered Greek Meatballs

• Meatballs:
• 1/2 lb lean ground beef
• 3/4 cup finely crumbled feta cheese
• 1 tbsp finely chopped fresh oregano
• 1/4 teaspoon crushed red-pepper flakes
• extra virgin olive oil
• Dipping Sauce:
• 1 cup Greek yogurt (2%)
• 1 medium cucumber, peeled, seeded & grated
• 3 Tbsp finely chopped fresh mint
• 1 teaspoon finely grated lemon zest
• 2 teaspoons lemon juice
• coarse salt
• fresh ground pepper

1. Dipping sauce:
2. Mix yogurt, cucumber, mint, lemon zest, lemon juice and 3/4 teaspoon salt in a medium bowl. Season with pepper.
3. Meatballs:
4. Gently mix together meat, feta, oregano, and red pepper flakes in a bowl, do not overmix. Form mixture into thirty 1 1/4 inch meatballs. (you may need to oil your hands to keep from sticking).
5. Slide 5 meatballs onto each each of 6 metal skewers.
6. Preheat broiler, with rack in top third of oven. Lightly brush a rimmed baking sheet with oil. Broil skewers on baking sheet until just cooked through and deep golden brown, about 8 minutes. Serve with dipping sauce.

lean ground beef, feta cheese, fresh oregano, redpepper, extra virgin olive oil, dipping sauce, greek yogurt, cucumber, fresh mint, lemon zest, lemon juice, salt, fresh ground pepper

Taken from www.epicurious.com/recipes/member/views/skewered-greek-meatballs-50126531 (may not work)