Bombídia-Style Greek Meatballs with Feta-Yogurt Sauce

Greek soutzoukakia are oblong or cigar-shaped meatballs spiked with cumin, garlic and other seasonings that are typically served in a tomatoey sauce. But Bombidia in Thessaloniki specializes in grilled soutzoukakia, with a creamy yogurt-feta sauce on the side, along with sliced tomatoes and onions. This recipe is our re-creation of Bombidia’s meatball magic. We prefer to use equal parts ground beef and lamb but feel free to use only one meat, or alter the ratio. Opt for feta sold in block form that you crumble yourself. The pre-crumbled stuff contains anti-caking agents that give the cheese a chalkiness.