eat :: greek meatballs

i'm starting to think meatballs might be a favorite food.  because after i made these meatballs a while back i couldn't get my love for meatballs out of my head.  i started thinking about other kinds of meatballs i could make.  since greek food and mediterranean flavors are my favorite i wanted to make a meatball that felt greek.  i subbed the cranberries and sage for feta, kalamata olives and oregano and they turend out really well.  i enjoyed mine with a side of tzatziki - opa!

2 tbls olive oil
2 lbs ground chicken or lamb
2 cup stuffing cubes or crumbled garlic croutons
1/2 cup feta, crumbled
1/2 cup kalamata olives, pitted and halved
2 eggs
1/4 cup bread crumbs
2 tbls dried oregano
2 tsp salt
tzatziki, optional

preheat the oen to 450.  drizzle olive oil into a 9x13-inch baking dish and use your hand to evenly coat the entire surface.  set aside.

combine ground chicken or lamb, croutons or stuffing, feta, kalamata olives, eggs, breadcrumbs, oregano and salt in a large mixing bowl and mix by hand until thoroughly incorporated. *note: only mix till everything comes together.  {overmixing makes for tough meatballs!}

roll the mixture into golf ball-size meatballs, packing the meat firmly.  place the balls in the prepared baking dish, lining them up snugly and in even rows vertically and horizontally to form a grid.  the meatballs should touch.

roast for 20 minutes or until the meatballs are firm and cooked through.  a meat thermometer inserted into the center of a meatball should read 165.

allow the meatballs to cool for 5 mintues in the baking dish before serving.  serve with tzatziki if desired.

 

Comments

[lyndsy]

yum! I must try these!

[robert smith]

aww so delicious !!