It’s all about comfort food eating and my Greek Salisbury Steak Meatballs with No Yolks® Noodles is the ultimate comfort food meal!
I’ve included two of my favorite foods in this recipe, Greek meatballs and No Yolks® Noodles.
No Yolks ® Noodles are cholesterol free noodles that always cook up right which makes them perfect for my savory Greek meatballs and creamy gravy!
The noodles come in a variety of noodle cuts for all your recipes…Broad, Extra Broad, Fine, Kluski and Dumplings.
They’re now available in Whole Grain, too!
I love making meatballs because they’re quick, easy and full of flavor!
My Greek meatballs include feta cheese, oregano, lemon juice, fresh mint, ground turkey, lamb and spices.
If you’re not into lamb you can always use all turkey or substitute the lamb with beef.
My family loves lamb so I always include it when I make Greek meatballs.
Once we have our meatballs all mixed up I use a cookie scooper to create the perfect round meatball.
If you don’t have a cookie scooper, no problem, you can always use a small measuring cup or your hands to create golf ball size meatballs.
I bake the meatballs in the oven for about 15 minutes.
While the meatballs bake, boil the noodles and make the creamy gravy!
Boil the noodles according to package directions, drain, coat with a little olive oil and set aside.
The ultra-creamy gravy is made with beef broth, a little heavy cream, lemon juice, zest and more spices.
The gravy is made in a matter of minutes and ready to drizzle over our hot meatballs and No Yolks ® Noodles!
To serve I love to garnish with green onion and extra feta cheese if desired.
This dish is rich, creamy and my new favorite comfort food meal.
For more noodle recipe ideas, try one of these family-favorite, comforting No Yolks® Noodles recipes by clicking the link!
Also don’t forget to follow No Yolks® Noodles on: Facebook and Pinterest.
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Ingredients
- 1 lb lamb, ground
- 1 lb turkey, ground
- 2 packs No Yolks® Noodles, cooked according to package directions.
- 1 egg, beaten
- 1 red onion, pureed in blender or grated
- 2 cloves garlic, minced
- 1/2 lemon, zest, juice
- 1 tablespoon fresh mint, minced
- 1/2 cup feta cheese, crumbled
- 1 tablespoon creole seasoning
- 1/2 tablespoon black pepper
- 2 teaspoons oregano, crushed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- pinch of cayenne pepper
- 1 teaspoon fresh mint, minced or 1/2 teaspoon dried
- 2 slices bread
- 1/4 cup milk
- extra virgin olive oil
- green onions to garnish
- 3 cups beef broth, low sodium
- 1 cup heavy cream
- 1/2 red onion, sliced thinly
- 2 tablespoons fresh parsley, minced
- 2 teaspoons garlic, minced
- 2 1/2 tablespoon cornstarch
- 2 tablespoons extra virgin olive oil
- 2 teaspoons creole seasoning
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1/2 lemon, zest, juice
Instructions
- Add milk and bread to a large bowl and allow to sit for about 5 minutes to soften bread.
- Add remaining ingredients to bowl and mix well.
- Cover mixture and allow to chill for at least one hour or overnight.
- Preheat oven to 450 degrees.
- Form meatballs using 1/4 cup measuring cup or small cookie scooper.
- Place on greased baking sheet, drizzle with olive oil and bake for 15 minutes.
- Broil for 5 minutes to brown the top of meatballs.
- Cook No Yolks® Noodles according to package directions, drain, coat with a little olive oil.
- Assemble by adding meatballs to gravy and top No Yolks ® Noodles, garnish with green onions and extra feta cheese if desired.
- Mix cornstarch with broth and set aside.
- Mix seasoning blend together and set aside.
- Add olive oil to pan over medium heat, add onion and saute for 5 minutes.
- Season with 1 tablespoon of seasoning blend, mix well.
- Add garlic and cook 1 minute more.
- Add all broth and remaining seasonings to pan and bring mixture to boil.
- Boil about 4 minutes, reduce heat to simmer.
- Add heavy cream to pan and simmer about 5 minutes.
- Add fresh parsley, lemon juice, zest and top meatballs and noodles with gravy.
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