My Greek Meatball recipe is easy enough to prepare in a RV kitchen. I bake the meatballs, but they can also be fried. Serve with Tzatziki* sauce and pita triangles.
One pound ground lamb (or beef)
1/2 cup pureed (or grated) yellow onion (about half of a medium onion)
1 egg, beaten
3 cloves garlic, finely minced
2 Tablespoons dry bread crumbs
1/3 cup finely chopped parsley
2 Tablespoons finely minced mint leaves
1 Tablespoon dried oregano
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon Kosher salt
1/2 teaspoon ground black pepper
Heat oven to 400°. Place all ingredients in a mixing bowl and use a potato masher (or your fingers) to blend well. Roll a rounded tablespoon of meat mixture into a ball and place on a baking sheet lined with parchment paper. Bake for 15 minutes. Remove from oven and turn each meatball. Return to oven and bake for an additional 15 minutes. Serve hot. Makes approximately 26 meatballs.
Meatballs, ready to bake
Simple Tzatziki Sauce:
6 ounces plain Greek yogurt (fat free is great)
1/4 cup grated cucumber (do not peel)
1 clove garlic, minced (or use a Dorot frozen garlic cube)
1 teaspoon dried oregano
pinch Kosher salt
Combine yogurt, cucumber, garlic, oregano and salt in a small bowl. Refrigerate to let flavors meld for an hour or so. Serve with the meatballs.
NOTE: Another great way to serve Keftedes is to stuff pita pockets with the meatballs, sliced tomatoes, sliced cucumbers and green pepper slivers. Drizzle Tzatziki sauce over all – a Greek taco.