Serving Size: 4

Ingredients

Meatballs

• 1 lb 80/20 ground beef and pork blend
• 1 extra large egg
• .5 cup breadcrumbs or pork panko for low carb eaters (I like @baconsheir)
• .25 cup chopped fresh parsley
• .5 yellow onion, grated (My moms trick, gives the meatballs flavor but makes the onions undetectable visually - mostly for picky eaters)
• 4 cloves garlic, very finely minced or made into a paste
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon Marrakesh Sitar Moroccan Blend

My Feta Sauce

• 4 oz feta
• .5 cup plain yogurt
• minced clove of garlic
• zest and juice of a small lemon
• 2 tbsp fresh herbs (dill, parsley, chives, oregano are all good)

Onions

• The other half of the onion sliced thinly, 1/4 red onion sliced thinly
• 1 tablespoon apple cider vinegar
• .5 tablespoon sugar (or monk fruit sweetener for low carb eaters)

To Serve

• Pita or flatbread of your choice
• fresh herbs
• grated carrots
• chopped golden raisins
• toasted pine nuts

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Directions

Meatballs

1. Gently combine meatball ingredients in a bowl and use clean hands to roll into 1 oz balls.
2. Place on a baking sheet lined with parchment paper, roast or broil for 12-15 minutes until golden and cooked through.
3. You could also do this in a skillet, flipping with a fork halfway through to ensure both sides are golden.

Feta Sauce

1. Combine all ingredients in a food processor and blend until smooth.
2. Place in a small bowl for dipping, or drizzle over the top.

Onions

1. Toss all ingredients together and stir with a fork until the sugar dissolves.
2. Serve on the side as a garnish with your pita

To Serve

1. Sprinkle herbs, raisins and pinenuts on a plate.
2. Place meatballs on top.
3. Serve with marinated onions, warm pita and feta sauce.