The Best Greek Meatballs

By • August 8, 2010 • 4 Comments



Author Notes: Having just returned from Greece I was eager to try experimenting with meatballs a la Grecque. Miraculously, on my first try I produced something I and my family thought was delicious. Needless to say, I didn't write down what I did, but I can remember some key points, which I will share. The taste of mint and the texture of the feta are what MAKE these little devils so unusual.dihawes

Serves 6-8?

  1. Mix 2 parts gound beef with 1 part ground turkey. Add some bread that you have soaked in milk and squeezed out, as well as some minced onions, finely chopped fresh or dried mint leaves, salt and pepper, a bit of oregano and parsley and some crumbled feta cheese. Bind this mixture with an egg, and if necessary, some breadcrumbs.
  2. Form into golfball size balls (as they say!) and saute gently in olive oil until browned.
  3. In a large iron casserole make a thinnish tomato sauce (not thick like spaghetti sauce), with onions and perhaps a bit of orange zest as well as the usual seasonings. Add the meatballs to partially cover and simmer gently, stirring occasionally to turn them, until they seem to be cooked through. Serve with the sauce. Orzo would make an appropriate accompaniment.
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Comments (4) Questions (0)

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almost 4 years ago dihawes

I think Angela's red sauce, above, would be just right!

Massimo's_deck_reflection_10_27_13

almost 4 years ago lapadia

I second that...yum, Feta!

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almost 4 years ago drbabs

Barbara is a trusted source on General Cooking.

This sounds really great. Can you be more specific about the seasonings you use in your sauce?

Me-and-had-1

almost 4 years ago littleclove

YUM YUM YUM!!!! So easy and I can tell that these are delicious! I love that you added feta. Thank you!