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Appetizers | |
| 1 cup fresh parsley leaves 1/2 cup fresh oregano leaves 1/4 cup fresh dill 5 cloves garlic 1 lemon, zested and juiced 1/2 teaspoon red pepper flakes 1/4 teaspoon kosher salt 1/4 teaspoon black pepper 1/3 cup olive oil 1 1/2 pounds Italian sausage, removed from its casings 1/2 cup Greek yogurt 1/4 cup chopped Castelvetrano olives 7 to 8 multi-colored grape tomatoes, quartered 1/3 cup crumbled feta Warmed pita triangles, for serving | |
| Turn the oven to the broiler setting. Line a sheet pan with foil. In a food processor, add the parsley, oregano, dill, garlic, lemon zest, lemon juice, red pepper flakes, salt and pepper. Process until well combined. With the machine running, slowly drizzle in the oil until it all comes together with a sauce consistency. Add half of the herb sauce to the Italian sausage in a bowl and mix well with your hands or a spatula. Using a 1 1/2-tablespoon scoop, make bite size meatballs and place them on the prepared sheet pan (the mixture should make 30 to 35 meatballs). Broil in the top third of the oven, flipping halfway through, until well browned and cooked through, 10 to 12 minutes. To serve, spoon the yogurt in the middle of a large plate or platter and use the back of the spoon to spread it. Drizzle some of the remaining herb sauce over the yogurt. Arrange the meatballs on top, then garnish with the olives, tomatoes, feta and any remaining herb sauce. Serve with the warmed pita triangles. | |
Unrated | |
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