Ingredients
1
lb ground pork
1
egg
1/2
cup Progresso™ plain panko bread crumbs
1/3
cup crumbled feta cheese
2
tablespoons chopped red onion
1 1/2
teaspoons lemon pepper seasoning
1 1/2
teaspoons dried oregano leaves
1
cup Mountain High™ whole milk plain yoghurt
1/3
cup grated fresh cucumber
1
tablespoon chopped fresh dill weed
1
tablespoon lemon juice
1/8
teaspoon salt
Preparation
Heat oven to 400°F. Line 15x10x1-inch pan with foil. Spray with cooking spray.
In large bowl, mix Meatball ingredients until well combined. Using rounded tablespoon measure, shape 20 (1 1/2-inch) meatballs; place in pan. Bake 15 to 18 minutes or until no longer pink in center (at least 165°F).
Meanwhile, add yoghurt to small bowl. Place cucumber in center of paper towel, and gently squeeze to remove water. Add cucumber, dill weed, lemon juice and salt to yoghurt; stir to combine. Refrigerate sauce until ready to serve with meatballs.
