Meatballs baked in yogurt
6 servings
60 minutes
Meatballs baked in yogurt are a refined dish of Italian cuisine, combining the tenderness of minced meat with the refreshing tang of yogurt. The origins of this recipe trace back to Mediterranean traditions, where dairy products are widely used to soften meat texture and enrich its flavor. Baking in yogurt makes the meatballs particularly juicy, while adding wine vinegar, oregano, and parsley fills them with the aroma of Italian streets. This dish is perfect for a cozy family dinner or a festive feast. Served hot and garnished with fresh herbs, they pair excellently with sides of fresh vegetables or pasta.
1
In a large bowl, thoroughly mix the meat, onion, garlic, parsley, oregano, salt, pepper, and 1 tablespoon of vinegar for about 5 minutes.
- Ground meat: 600 g
- Red onion: 1 head
- Garlic: 2 g
- Chopped parsley: 0.5 glass
- Dried oregano: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
- Red wine vinegar: 2 tablespoons
2
Cover with plastic wrap and refrigerate for 1 hour.
3
Preheat the oven to 180 degrees.
4
Grease the baking dish with olive oil. Form meatballs about 5 centimeters in diameter and place them in the baking dish, bake for about 30 minutes.
- Greek yoghurt: 1.5 glass
- Chicken egg: 2 pieces
5
Flip after 15 minutes.
6
Mix yogurt, eggs, and the remaining tablespoon of vinegar. Pour this mixture over the meatballs.
- Greek yoghurt: 1.5 glass
- Chicken egg: 2 pieces
- Red wine vinegar: 2 tablespoons
7
Put in the oven for 15–20 minutes.
8
Remove from the oven, sprinkle with chopped parsley, and serve hot.
- Chopped parsley: 0.5 glass
