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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
- 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.
- Form into golfball size balls (as they say!) and saute gently in olive oil until browned.
- 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.
- This recipe was entered in the contest for Your Best Meatballs
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