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)



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

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!



Dill Potato Salad – Simple and Delicious

Martin wanted me to make a Dill Potato Salad.  He has this potato salad when he goes to The Cookery in Door County.  He wanted to see if I could replicate the recipe.  The salad I made was very good but not quite the same as the restaurant.  Each time it will get better and better.  I may even surpass the awesomeness of The Cookery!  Here is my recipe;

Dill Potato Salad

October 008 (I will get a better photo next time!!)


3 pounds red salad potatoes (cut into bite size pieces before boiling)
1/2 cup Italian Salad Dressing
3/4 cup mayonnaise (NOT Miracle Whip)
1/4 cup sour cream
1/2 cup chopped scallions (the green part only)
3 Tablespoons chopped, fresh dill
1 Tablespoon Dijon Mustard
1 teaspoon lemon juice
1/4 teaspoon salt (could have used more.  Next time 1/2 teaspoon)
1/8 teaspoon ground pepper


  1.  Bring potatoes to a boil in large pot of water.  Cook until tender and drain.  Place potatoes in in bowl and put 1/4 cup of the Italian Salad Dressing over the potatoes.  Mix together and place in refrigerator for 30 minutes to cool.
  2. While potatoes are cooling, in a large bowl, combine all above ingredients, including the other 1/4 cup of the dressing.  After 30 minutes of cooling, place potatoes in the large bowl and stir until coated.
  3. Place in refrigerator for a couple of hours for the flavors to blend together.

That is it.  Very Simple and Delicious.  Enjoy!!



May 2014 083


1 1/2 cups plain yogurt (I used whole milk yogurt.  You could strain the yogurt.  I skipped that step.)
1 cucumber, peeled and seeded
3 Tablespoons extra virgin olive oil
1 Tablespoon fresh chopped mint or dill (Mint goes great with lamb.  Actually, I prefer mint flavor over dill, kids like the dill and Kent doesn’t care!)
2-3 cloves garlic, minced
1 Tablespoon fresh lemon juice
1/4 tsp salt


1.  Grate or dice the cucumbers.  (I grated and then chopped) Wrap the diced/grated cucumber in a cheesecloth.  Squeeze over the sink and try to get rid of as much liquid as possible.  Cucumbers are very watery. ( If you don’t have cheesecloth, use a paper towel or thin dish towel.)
2.  Add the cucumbers to the yogurt along with the rest of the ingredients.
3.  Mix well and refrigerate 1-2 hours.  This is a flavorful condiment for your falafel, duner or any sandwich.  You could use as a salad dressing.  You will love this too!