Greek Quinoa Beef Meatballs

If you’re looking for a great pigskin party dish, I’ve got just the thing-MEATBALLS.  Everyone loves meatballs!  Meatballs seem to be the first thing folks grab because one,  they’re handy to eat with a toothpick or skewer, requiring only a napkin or paper plate to catch a little dipping sauce.  And two, meatballs appeal to everyone’s taste buds.  We often get in a major rut by serving the same store-bought version with the same-old BBQ sauce, but without much time these little morsels come together pretty darn quick and will “kick-off” the party with a “TD” (pardon the corny football metaphor).

This tasty version is inspired from a recipe I found on the Litehouse Foods website HERE.  It piles on flavor and healthful components with Greek inspired ingredients.  Feta cheese headlines along with red bell peppers, grated carrot, garlic, fresh parsley and oregano.  Cooked quinoa adds bulk, softens the meatball and adds additional protein.  Most of the time I add Italian turkey sausage for even more flavor and relatively low-fat protein.  I can eat a lot of these bad boys and so can the pickiest eater at my house.  These are definitely on the list of recipes I make over and over again.

I like to wrap them in butter leaf lettuce or flatbread for an easy finger-food meal.  And to add moisture I combine fresh chopped cucumber with Litehouse OPA Feta Dill Greek Yogurt Salad Dressing.  This stuff is amazing.  I’ve blogged about it before because I love how something so delicious can be so low fat and healthy for you.  I’m always on the lookout for that combination.  I used the OPA Feta Dill just recently when I posted the Cucumber Tomato Salad and I used the OPA Blue Cheese version in a Steak Salad with Blue Cheese, Blueberries and Avocado recipe in a recent post.

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