Starters · Cold starter

Chilled Beef Meatballs with Yogurt Dip

Small cumin-seasoned beef meatballs served cold with cucumber and a lemon-yogurt dip.

By CarbPortion · AI-assisted recipe

Meat starters · Beef

Serve chilled

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Prep: 20 min
Cook & chill: 110 min
Total: 130 min
Servings: 4
Method: Oven

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Original recipe: 4 servings.

Cooking times and equipment describe the original recipe. Larger batches may need more space or time; follow the temperature and texture cues in the method.

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FOR 4 servings

Ingredients

Weights refer to the preparation listed, before cooking unless stated otherwise. Tap an ingredient to see its source.

Ground beefRaw, 90% lean / 10% fat300 g
Eggraw, beaten, weighed without shell35 g
Parmesanfinely grated20 g
CuminDried seeds, ground for use2 g
Garlicfinely grated4 g
Greek yogurtPlain, whole milk100 g
Cucumbersmall sticks160 g
Lemon juiceRaw15 g
Parsleychopped6 g
SaltTable salt2 g
Black pepperDried, ground0.5 g

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STEP BY STEP

Let’s make it.

Heat the oven to 400°F (200°C). Mix beef, beaten egg, Parmesan, cumin, garlic, half the parsley, salt and pepper just until combined.
Shape 16 small meatballs and place in a shallow baking dish. Bake for 15–20 minutes, until the centers reach 160°F (71°C).
Spread the cooked food and its juices in a shallow container and refrigerate promptly. Chill until cold throughout, allowing about 90 minutes; a deeper or larger batch can take longer.
Stir the chilled cooking juices, yogurt, lemon juice and remaining parsley into a dip.
Serve four cold meatballs per person with cucumber sticks and the dip, divided into 4 servings.

Kitchen notes

The total includes an estimated 90-minute chill. Keep the cooking juices in the recipe because the nutrition calculation includes them.
Keep refrigerated at 40°F (4°C) or below until serving. Refrigerate perishables within 2 hours, or 1 hour above 90°F (32°C). Serve chilled; do not leave a buffet platter out for longer.

ESTIMATED · PER EQUAL SERVING

What’s in your portion?

Total carbs: 3.7 g
Fiber: 0.4 g
Carbs − fiber: 3.3 g
Protein: 20.6 g
Fat: 11 g
Energy: 199 kcal

Calculated from USDA ingredient records, divided into 4 servings. Includes listed oils, sauces and sides; assumes all cooking fat and juices are eaten. A dash means a nutrient is unavailable. Actual ingredients and cooking losses can change the result.

Sources & calculation

Use a food thermometer for the temperatures in the method. FoodSafety.gov cooking temperatures ↗ · Chilling and cold food handling ↗

CARBPORTION · TAKE IT TO THE SHOP

Shopping list

Chilled Beef Meatballs with Yogurt Dip

For 4 servings

Meat & poultry

Ground beefRaw, 90% lean / 10% fat300 g

Vegetables

CucumberRaw, with peel160 g
GarlicRaw4 g

Fruit & berries

Lemon juiceRaw15 g

Eggs & dairy

EggRaw, whole, without shell35 g
Greek yogurtPlain, whole milk100 g
ParmesanHard cheese20 g

Herbs & spices

Black pepperDried, ground0.5 g
CuminDried seeds, ground for use2 g
ParsleyFresh6 g
SaltTable salt2 g

Amounts are edible ingredient weights for the recipe, not package sizes. Check your pantry for oil and seasonings. Plain cooking water is omitted.

CarbPortion · /recipes/chilled-beef-meatballs-yogurt-dip/

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