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1 Position a rack in the middle of the oven and preheat to 350 degrees
2 Line a large, rimmed baking sheet with foil, if desired
3 In the bowl of a food processor, combine the scallions and dill and/or parsley and process or pulse until finely chopped, stopping to scrape down the sides of the bowl as needed
4 In a large bowl, combine the lamb, rice or breadcrumbs, garlic, sumac, salt, black pepper and about half of the chopped herbs (leave the remaining herbs in the food processor)
5 Using your hands, gently mix everything together and form the mixture into 15 to 20 approximately 1-ounce meatballs
6 Place them, evenly spaced, on the rimmed baking sheet and bake for 20 minutes, or until browned and cooked through
7 Meanwhile, add the feta and yogurt to the remaining herbs in the food processor and process until a bright green sauce forms, about 3 minutes, stopping to scrape down the sides of the bowl as needed
8 If the sauce seems too thick, add 1 more tablespoon of yogurt
9 To serve, spoon the sauce onto a large plate and top with the cooked meatballs
10 Garnish with sprigs of dill and serve with flatbreads, a salad or extra rice