I grew up with meatballs smothered in a tomato sauce with chopped celery, carrots, and onions served over rice. Later, it was meatballs with spaghetti. I like meatballs, my kids like meatballs, but their meatball memories will have a Greek flair.
Not too long ago, I was lucky enough to enter and WIN, Falling Cloudberries by Tessa Kiros from the Gourmet Cookbook Club. (Check it out at http://www.gourmet.com/ and click on Cookbook Club, maybe you can win a cookbook too). This is a cookbook to read cover to cover, to get inspired, to reminisce about childhood food favorites, but more importantly to cook from. The Greek meatballs called “Keftedes” are so delicious and unlike any of my childhood meatball memories. These meatballs are made with grated sweet apple and dried mint that in combination with the other ingredients, are the most savory tasting meatballs I have yet to encounter.
By the time I am done frying them all up, I serve them at room temperature with warmed pita bread,* tzatziki,* grape tomatoes and fresh mint leaves. They also make great leftovers or…school lunches.
Greek Meatballs
adapted from Falling Cloudberries by Tessa Kiros
makes about 50 walnut size meatballs
5 slices of good baguette bread, crust removed
1/2 cup milk
1 1/2 lb. ground turkey 6% lean (my favorite is from Whole Foods-Nature’s Rancher)
1/2 teaspoon dried mint
2 tablespoons fresh parsley, chopped
2 eggs
1 sweet apple, peeled and grated
1 small red onion, grated
salt & pepper
Greek olive oil
1. In a small bowl, tear baguette slices into pieces and cover with milk. Set aside to absorb.
2. In a large bowl combine; ground turkey, dried mint, parsley, eggs, apple, red onion, salt, pepper, and soaked milk. Mix well, but do not over work the mixture.
3. Line a baking sheet with parchment paper. Form meat mixture into balls about the size of a walnut. Place on the lined baking sheet.
4. Refrigerate unformed meat mixture while frying the first batch.
5. Heat a large frying pan over medium high to high heat, add olive oil to cover the bottom of the pan. Wait until the pan is HOT. Carefully add meatballs into the pan without crowding and fry for about 2 minutes per side, 4-5 minutes total. Cut a meatball in half to check if cooked through.
6. Repeat with the remaining meat mixture, wipe pan out in between batches and use fresh oil if needed.
*To Warm Pita Bread
tip from Andreas Georgakopoulos, Villa Christina’s Restaurant
Use a frying pan the size of your pita bread. Heat pan over medium to medium high heat, add about 1-2 tablespoons of olive oil. Put pita bread in frying pan, press down with a spatula and turn the pita bread to coat both sides. Warm each side until just golden on the edges and slightly in the middle.
* Tzatziki
Mix together;
1- 17.6 oz container of plain Fage 2% Greek yogurt
2 Persian cucumbers, peeled and shredded ( if organic or homegrown no need to peel)
1-2 cloves garlic, minced
coarse salt and pepper to taste
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