Mediterranean Greek Meatballs


  • 2lbs of Grandma’s All Natural Berkshire Sausage meat from BPH sustainable meats
  • 2 or 3 Tablespoons of  Everyday Indulgence’s Mediterranean Mint spice blend
  • Mint leaves 2 to 3 ozs from Paradise Found Farm
  • ½ lb to 1lb of  Raw Feta Cheese from Greendale Farm
  • ¼ cup of Bread Crumbs from Freshly Milled Breads Honey Wheat
  • Sage leaves 2 to 3 ozs from The Veggie Patch at Bouchard Farms
  • 2 Eggs from Seventh Heaven Farm
  • 16oz plain Atlanta Fresh’s Plain Greek Yogurt
  • ½ jar of Saucy Spirit’s Pear Pinot Grigio wine jelly
  • Avocado Oil  or Olive Oil from Shiraz in Athens

***The secret to great meatballs is to bake them for 5 to 10 minutes at 400 before finishing in the sauce.***




In a large bowl, mix Grandma’s All Natural Berkshire Sausage with 2 to 3 tablespoons of Everyday Indulgence’s Mediterranean Mint Spice Blend, mint leaves from Paradise Found Farms, and sage leaves from The Veggie Patch at Bouchard Farms.  Next, add Freshly Milled Bread’s Honey Wheat bread crumbs, crumbled raw feta from Greendale Farm, and the two eggs from Seventh Heaven Farm.  Mix well, and roll into ½ balls. Grease your cookie sheet or pan with oil from Shiraz Athens, place the meatballs on the tray, leaving enough room so they don’t touch. Bake at 400 for 5-10 minutes.


Add 1 tbs of oil then to skillet or sauté pan. Transfer meatballs from cookie sheet or pan to skillet or sauté pan, and add ½ jar of Saucy Spirit’s Pear Pinot Grigio wine jelly.  Heat on medium, making sure all meat balls are covered with jelly. Heat thoroughly then add the AtlantaFresh Plain Greek Yogurt to finish the sauce.




This dish was made with products from vendors local to the metro Atlanta area.  To find out more about what they have to offer, check out their links below!


Everyday Indulgence:

BPH Sustainable Meats:

Seventh Heaven Farm:

Shiraz Athens:


Freshly Milled:

Paradise Found Farm:

Greendale Farm:

The Veggie Patch:

Mill Creek Spice Company:


(Recipe courtesy of Lisa Slater.)