Thursday, December 16, 2010

Greek Turkey Meatballs

Oh the sweet goodness of mint and meat. Is there nothing more Greek? Since, I have just started eating red meat again for the first time in 21 years, I make my meatballs with turkey meat. I know, not lamb, not very Greek of me. But they are still moist and heavily seasoned and if you dip them in garlic-y tzadsiki... Super Greek. These are perfect for Christmas even if you are not Greek at all.

Greek Turkey Meatballs (Keftedes)
1 C diced yellow onion
2 cloves of garlic
1/4 C chopped fresh mint
1/4 C chopped flat leaf parsley
1/2 t dried oregano
1 egg
1/2 C bread crumbs
1/2 t salt
1/4 t pepper
1 1/4 lbs. ground turkey (get the kind with some fat in it)
Olive oil (lots)

Dice onions

Chop garlic

Chop mint and parsley

Fresh bread crumbs are easy. I just took a stale baguette and put it in my Cuisinart.

One egg for binding.

Combine everything...

...with the turkey.

I know it looks like a lot of onions but the moisture is important when you are using turkey meat.

Roll them with the palms of your hands into golf ball sized bits of wonder.

Heat up a light olive oil (not extra virgin) in a large skillet. You may need to switch out the oil if the pan gets too mucked up. If you mind this, feel free to use vegetable oil as it has a higher burning temp. Turn the meatballs so they cook evenly. Cook them in small batches. Be careful not to over cook these babies.

When the balls are fully cooked though, place them on a paper towel, for a quick second.

They are great as appetizers or entrees.

Kala Kristouyena
(Merry Christmas)

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