Mediterranean Meatballs

serves 4

1 package Eastside beef and lamb meatballs
4 small onions, halved
3 Tbsp olive oil, divided use
1 can fire roasted crushed tomatoes (28 oz)
½ cup dry white wine
½ tsp sea salt
½ tsp ground black pepper
1 cup Greek yogurt
1 garlic clove, finely minced
Zest of one lemon
¼ cup pine nuts, toasted
½ cup Italian parsley, chopped
1 clamshell arugula (6 oz)

Heat oven to 350°F. Heat 2 tablespoons oil in a large ovenproof skillet. Add meatballs and onions, cut side down, and cook over medium heat. Turn meatballs to brown on all sides. Reduce heat and add white wine and crushed tomatoes. Season with salt and pepper. Transfer to oven and cook uncovered, about 10 minutes.

Stir together yogurt and 1 tablespoon olive oil in a small bowl until smooth consistency is reached. Add in garlic and lemon and stir until combined.

Arrange arugula in a wide, low bowl. Top with slightly cooled meatballs, yogurt sauce, pine nuts and chopped parsley. Serve with sliced pita or pearled couscous.