Thursday, September 27, 2012

Just been in a Greek mood...

I found this great meatball cookbook and these were a hit! My favorite thing about this cookbook is that all the meatballs are baked, making this an easy no mess meal. I served them with a couple of my favorites and it was the perfect meal. The roasted peppers were so juicy they made a nice little sauce for the balls - and I happened to have a quinoa salad in the fridge. Adapted from The Meatball Shop Cookbook

Greek Balls makes about 2 dozen large balls

1 tablespoon olive oil
2 pounds ground lamb (Anderson from Prather Ranch meat co is my favorite)
2 eggs
1/2 cup panko
1/4 cup pitted and chopped kalamata olives
1 roasted red pepper finely chopped
few sprigs parsley chopped
1/4 cup feta crumbled
1 small garlic clove chopped
1 and 1/2 teaspoons salt (might use less if your feta is super salty)
fresh ground pepper
zest of one lemon

Preheat oven to 450 degrees and spread the olive oil in a 9x13 pyrex. In a large bowl mix by hand (gently!) all the rest of the ingredients. Using a regular ice cream scoop make golf ball sized balls (or roll by hand) and line up in your pan, they should be touching each other - snuggled up together. Roast for 20 min or until cooked through. Allow them to rest a few min and serve with a little tomato sauce if you like, but they are just perfect by themselves.

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