Bee Cave "Original Recipe" Chicken & Pork Poppers

It's a rainy Memorial Day and while normally we'd be sitting poolside throwing something on the grill, we are forced indoors due to much needed rain and grey skies. It gives one pause to think of those who sacrificed their lives for our freedoms. Granted, everyone likes a day off to sleep in and let loose, but the significance of the day weighs heavy on the mind. I was named after my great uncle who was killed by vicious Germans in the Ardennes Forest during WWI. He was only 27 years old but apparently a brave and kind young man who's life was cut short fighting for what was right and good. I'm proud to carry his name.

Since we are indoors and may have a few friends over later, we decided to make some small bites. As a girl I loved Kentucky Fried Chicken like no one's business (except for my grandmother's recipe which was like no other). The original KFC recipe was so tasty and back then they weren't using these freakish lab chickens (so cruel) and harmful GMO stuff. Apparently they did use MSG, and since I'm allergic to it, I'm better off having not enjoyed KFC since the late 80s. These little meatball poppers have a taste surprisingly similar to the KFC original recipe and are delicious little morsels that also freeze quite well.

INGREDIENTS

1.5 pounds ground chicken thighs
1.5 pounds ground pork (the pork adds a nice richness)
1 small yellow onion
1 small bunch of parsley
2 organic eggs
4 spring onions- light green parts only
2 tbs onion powder
2 tbs garlic powder
2 tbs paprika
1 tsp fresh ground black pepper
Sea salt to taste
1.5 tbs chicken soup base
1 tsp celery salt
a few pinches of dried sage

In a food processor finely chop onions, parsley and eggs. Add mixture to meat with the seasonings and blend well. Form into meatballs and deep fry in grapeseed or peanut oil preheated to 350 degrees for about 4 minutes or until golden brown and cooked through. Serve on skewers or toothpicks for easy finer food. Goes great with Ranch, honey mustard or tzaziki sauce for dipping.

 

Greek Meatballs "Keftedes" with Tzatziki Yogurt Dip

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.

Keftedes Ingredients

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). 

Tzaziki Sauce

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!!