Archive for January 8th, 2009

Greek Style Meatballs

I thought these were delicious and would eat them again in a heartbeat.  To say that Dylan disagreed would be a massive understatement.  Let us never speak of it again.

Being meatballs, these were quite simple to put together.  In a food processor, chop:

a handful of parsley

half a handful each of fresh oregano and mint

12 oz roasted red peppers (drained if from a jar)

3-4 cloves garlic

Add to 1 lb ground round in a bowl along with 1 cup crumbled feta cheese, the zest of 1 lemon, and the juice of half that lemon.  Salt and pepper.  Form into golfball-sized meatballs (or a little larger) and bake on an oiled wire rack set on a jelly roll pan for 30 minutes at 350F.  The tops should just be starting to brown.  (The middles will still be very soft due to the peppers and cheese.)

Serve over orzo with a little olive oil.  Squeeze extra lemon on top if desired.  (You really, really, want to do this.  The lemon makes it sing.)

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