Greek Meatballs

I saw this recipe in an old Rachel Ray magazine I had been looking through over my morning coffee.  These sounded too good to resist.  I used ground pork cause that’s what I had in my freezer.  Eric and Rachel popped over today and thought they were delish.  Then Martin came home from a Chicago weekend and popped a few.  He said, “Mom, I enjoy eating out at restaurants but your cooking beats them all!”  I guess these meatballs pass in this home!!

Greek Meatballs
(Courtesy Michael Symon)

IMG_4019

Ingredients

1/2 cup day old bread, diced
1/2 cup whole milk
Canola oil, about 1 quart. You will need for sautéing and pan frying.
1/2 cup minced or grated onion
1 pound ground beef or lamb (or pork!)
1 large egg
1 teaspoon chopped fresh oregano leaves (OR 1/2 teaspoon dried oregano-that’s what I used)
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin (I used 1/2 teaspoon.  This took great control.  I LOVE cumin!)
1/8 teaspoon ground cinnamon
pinch ground nutmeg
1/2 cup flour for dusting
Handful fresh mint leaves, torn, for serving (I used mint and dill.  I tried and enjoyed both.)
Lemons, cut into wedges (I did not use these for other than decoration.  If I read directions I would definitely have used correctly.)
1/4 cup olive oil

Directions
1.  In a small bowl combine the bread and milk, set aside.
2.  In a medium skillet heat 1 Tablespoon canola oil over medium heat.  Add the onions, saute until translucent (about 3-4 minutes).  Add garlic and stir frequently about 1-2 minutes.  Set aside to cool.
3.  In a larger bowl put the ground pork, egg, oregano, coriander, cumin, cinnamon, nutmeg, 1/2 teaspoon ground pepper, 1/2 teaspoon salt and cooled onion and garlic.  Squeeze excess milk from bread.  Place bread in bowl.  Using hands, gently combine the meat mixture.  Form into 20 small balls.
4.  Place flour in a medium bowl.  Roll the meatballs in the flour, shaking off any excess.  Place on plate.
5.  In a large non stick skillet, heat 1/3 inch canola oil over medium heat.  Add the meatballs and cook on each side 3-4 minutes.  (I slightly flattened when I was placing in the skillet.)  Transfer to paper towel lined plate.
6.  Arrange meatballs on platter.  Sprinkle with mint (or dill).  Grate the zest from the whole lemon over the meatballs (I missed this step.  That is what I get for not reading the directions thoroughly the  first time!!)
7.  Drizzle with olive oil and season with salt and pepper. (Just a tiny bit of salt.  I love salt and I would not add too much.  There is enough flavoring in the meatballs.)

I hope you give these a try. They take no time at all and are incredibly flavorful.  ENJOY!

 

 

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