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Greek Meatballs with Feta-Walnut Sauce

Ingredients

  • 2
  • slices
  • stale good-quality white bread, crusts trimmed
  • ½
  • cup
  • milk
  • 2
  • + 57 more ingredients
    • tablespoons
    • EVOO
    • ¾
    • pound
    • ground lamb
    • ¾
    • pound
    • ground beef
    • Salt and pepper
    • 1/3
    • cup
    • grated parmigiano reggiano (a generous handful)
    • ¼
    • cup
    • chopped flat-leaf parsley
    • ¼
    • cup
    • finely chopped fresh mint leaves
    • 2
    • sprigs oregano, finely chopped
    • 2
    • cloves garlic, finely pasted or grated
    • 1
    • egg
    • 1
    • lemon, juiced plus 2 tsp. zest
    • FETA DIPPING SAUCE:
    • 1
    • cup
    • greek yogurt
    • ½
    • cup
    • milk
    • ¼
    • cup
    • crumbled feta
    • ¼
    • cup
    • toasted chopped walnuts
    • 1
    • teaspoon
    • chopped fresh oregano
    • Salt and pepper
    • TO SERVE AS A MEAL add: Wilted Spinach with Garlic & Lemon
    • 2
    • cloves garlic, finely chopped
    • 2
    • tablespoons
    • EVOO
    • 1
    • pound
    • spinach
    • Salt and pepper
    • Freshly grated nutmeg
    • ½
    • lemon, juiced
    • Grilled pita or other flatbread

1. Preheat the oven to 425 degrees . In a bowl, soak the bread in the milk to soften. 2. Place a rack on a large baking sheet. Drizzle the EVOO into a large bowl. Add the lamb and beef and season with salt and pepper. Squeeze out the excess liquid from the bread and crumble it into the meat. Mix...

View full recipe at SpringPad

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