Rick Rodgers, author of "I Love Meatballs," has put together a recipe collection that is helpful for the home cook in the current climate of meatball madness. This book includes the classic Italian-American meatball but also salutes many other cultures. Think Chicken-Matzo Balls, Persian Meatballs in Pomegranate and Walnut Sauce and Chinese Shrimp Ball Soup, to name just a few from this creative worldly selection.
I know Easter ham is what most folks enjoy on this holiday. But why not shake it up and have something different this year⢠Greek Meatballs would be my suggestion. This take is what a Greek meatball should be about -- half ground lamb and half ground beef is the author's preference for the meat mixture, while a lively combination of fresh mint, dried oregano and ground cinnamon round out the flavoring.
Keftedes (meatballs in Greek) are best served with tzatziki, a cool and refreshing yogurt-and-cucumber sauce. You can serve these with vegetable rice pilaf and a cucumber and tomato salad. Or, serve as a delicious appetizer while serving cocktails. I also like to serve them as a lunch main course with a bowl of shredded lettuce and warm wheat pita-bread halves.
Greek Meatballs With Tzatziki
For the tzatziki:
- 2 medium-size cucumbers
- 1 teaspoon kosher salt
- 1 cup Greek-style yogurt
- 1 tablespoon fresh lemon juice
- 1 tablespoon finely chopped fresh mint
- 2 medium-size cloves garlic, crushed though a press
- 1/4 teaspoon freshly ground black pepper
For the Greek meatballs:
- 1 cup fresh bread crumbs
- 1/2 cup milk
- 1 1/2 pounds ground round (85 percent lean), or use half ground round and half ground lamb
- 1 medium-size yellow onion, shredded on the large holes of a box grater
- 4 medium-size cloves garlic, crushed through a press
- 2 large eggs, beaten
- 2 tablespoons chopped, fresh mint
- 2 teaspoons dried oregano
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cinnamon
- 3 tablespoons olive oil
- Wooden toothpicks, for serving
To make the tzatziki: Peel the cucumbers, then cut each in half lengthwise and scoop out the seeds with a spoon. Shred them on the large holes of a box grater. Transfer them to a wire sieve and toss them with the salt. Let them drain in the sink for 30 minutes to 1 hour. A handful at a time, squeeze the shredded cucumbers to extract more liquid, then, transfer them to a medium-size bowl. Add the yogurt, lemon juice, mint, garlic and pepper, and mix well. Cover and refrigerate for at least 30 minutes or as long as 2 days.
To make the Greek meatballs: Combine the bread crumbs and milk in a large bowl. Let stand until the bread crumbs are thoroughly moistened, for about 3 minutes. Add the ground meat, onion, garlic, eggs, mint, oregano, salt, pepper and cinnamon. Use your hands to mix the meat mixture well. Cover and refrigerate for at least 15 minutes or for as long as 4 hours.
Heat the oven to 200 degrees. Using your wet hands rinsed under cold water, shape the meat mixture into 18 equal-size meatballs. Transfer the meatballs to a plate. Heat the oil in a large skillet (preferably nonstick) over medium heat. In batches, add the meatballs and cook, turning occasionally, until lightly browned and cooked through, for 8 to 10 minutes. Transfer to a baking sheet and keep warm in the oven while cooking the remaining meatballs.
Spoon the tzatziki into individual ramekins or small serving bowls. Drain the meatballs briefly on paper towels. Serve the meatballs hot, with toothpicks for spearing and the tzatziki as a dip.
Makes 4 to 6 servings.
