Greek meatballs stuffed with feta cheese and served with a sundried tomatoes and yoghurt dip

One more delicious recipe to make Greek-style meatballs and serve them as a meze dish to share with friends along with some cold beer or chilled wine. The feta cheese and the mustard give extra flavour to the meatballs, while the tomato keeps them moist and fluffy. The sundried tomatoes go perfectly in this chilled yoghurt dip which is so refreshing! Really a great Summer dish for all!

Recipe of Michalis Dounetas,

a prominent Head Cook

from "BHMAgourmet" magazine of "TO BHMA" newspaper

Ingredients (for 3-4 people)

For the meatballs:
500gr. of ground beef
1 medium yellow onion, grated
1 clove of garlic, minced
1 small ripe tomato, grated
1 tsp of mild or hot mustard
½ tsp of dried oregano
½ tsp of dried spearmint
80-90gr. of Feta cheese, cut in 1cm cubes
1 tbsp. of finely chopped flat-leaf parsley
1 pinch of salt
pepper
olive oil for frying
all-purpose flour for dusting

For the yoghurt dip:
250gr. of thick Greek yoghurt
3-4 sundried tomatoes, preserved in oil
salt
pepper
1 pinch of sweet paprika
1 clove of garlic, minced

Method:
In a large bowl put all the ingredients for the meatballs and work thoroughly with your hands until you have a homogeneous mixture. Cover with cling film and leave in the fridge for 30 minutes so the flavours will come together.

Put all the dip ingredients into a blender and whiz until they become a homogeneous sauce. Transfer into a serving bowl, cover with cling film and keep in the fridge until it is needed.

Make meatballs out of the mixture trying to be more or less the same size (about 50 gr. each). Lightly pass the meatballs through the flour and leave on a tray.

In a deep frying pan put enough oil to half-cover the meatballs and warm in medium-high heat. Fry the meatballs for about 5 minutes on each side.

Transfer with a slotted spoon on kitchen paper to drain the excess oil and serve while they are still hot along with the yoghurt dip and fried potatoes as well for a full meal.