Quick & Easy Greek Themed Meatballs with lemon-dill sauce

In a small bowl wisk together yogurt, lemon juice, dill and a pinch of salt. Cover. Refrigerate at least 1 hour.

In a large, deep sided saute pan melt butter over medium heat. Add meatballs. Stir to coat meatballs in butter. Cook 2 minutes to begin thawing and browning.

Stir in parsley, oregano, basil, marjoram, thyme, and garlic powder. Cook, stirring frequently, until exteriors of meatballs begin to brown and herbs begin to smell fragrant. About 5 minutes more.

Add beef broth to pan. Bring to a boil. Cover. Reduce heat to medium low and simmer until meatballs have absorbed most of the liquid and plumped up. About 10 minutes.

Serve in pita pockets, tortillas, or flat bread. Top with lettuce, tomatoes, and feta. Drizzle with lemon-dill sauce. Enjoy!