Ingredients:

26 (1-lb) frozen, fully cooked meatballs

1 container (4 ounces) crumbled tomato basil feta cheese

 

Cucumber Yogurt Sauce:

1 1⁄2 cups nonfat, plain yogurt

4 ounces low-fat cream cheese

1⁄2 cup diced, seedless cucumber

1 teaspoon minced garlic 

1 1⁄2 teaspoons dried dill seasoning

1 teaspoon fresh lemon juice 1 teaspoon lemon zest

 

Directions:

Preheat oven to 375 degrees. Place meatballs in the bottom of an 8 x 8-inch pan with 1⁄2 inch of water and bake 40 minutes. While the meat- balls cook, place all yogurt sauce ingredients in a blender or food processor and blend until smooth. Pour the sauce in a bowl for dip- ping and refrigerate until ready to serve. Place baked meatballs on a serving platter and sprinkle with cheese. Serve immediately with toothpicks and the yogurt sauce on the side.

 

Makes 6 servings