Opa!!!!! Being married into a Greek family means I've learned some pretty fabulous Greek recipes. These meatballs are super easy to make, freeze really well and taste terrific on pizza, with pasta and classic marinara or with grilled pita and classic Tzaziki sauce. We always have some on hand for easy meals.
1 pound ground sirloin
1 pound ground pork (or lamb- very Greek!)
1 large egg
3 spring onion
1 medium yellow onion
2 garlic cloves
1 cup parsley
3 tbs dried Greek oregano
salt and pepper to taste
1/2 cup panko breadcrumbs to hold the shape. If you are gluten free, omit. They'll still taste fabulous.
I chop up everything but the meat in the food processor, add the mix to the meat, form little meatballs and fry them up in small batches in a large frying pan filled halfway with grapeseed oil and heated to 350 degrees. typically about 6 minutes. Drain on paper towels, sprinkle with fresh sea salt and then promptly eat a few. The smell is as comforting as if a little Greek Yia Yia wrapped her chubby little arms around you. The rest we freeze in an airtight ziploc. They last 3 months in the freezer (well, not really, we usually eat them waaay before then).
2 cups strained, high quality Greek Yogurt. I like Fage brand.
1 English cucumber, peeled, seeded and grated
Zest of a lemon plus 1 tbs juice
1 tbs white vinegar
2 garlic cloves, minced
1 tbs each finely chopped fresh oregano and mint (dill is also tasty)
salt and pepper to taste.
Mix it all together and voila!!
See the cute little potatoes we baked? We could have "turned" them into this shape with a tiny little peeling knife, but instead I found this terrific brand of frozen French potatoes already nicely turned called Bonduelle. I get them at Central Market or Whole Foods. Their peas are the best in the world too.
Serve with grilled, buttered pita and a Greek salad.
Soon to come this fall: Tiropites!! Cheese stuffed filo triangles that will change your life... Yes, they are a pain in the you know what to make, but they are insanely delish!!