- October 03, 2011 |
- by Kirstin Uhrenholdt
Here is a recipe for Greek Meatballs that we recently shared with Anderson Cooper to support his Sunday Supper Club. Your kids can help out by measuring the spices, chopping the salad, measuring the ingredients for the dressing, and shaking the dressing.
1/2 cup cold water
1/2 cup unseasoned bread crumbs
1 egg, lightly beaten
1 teaspoon salt
1 teaspoon pepper
1 teaspoon baking soda
1 small onion, finely chopped
1/2 teaspoon allspice
2 teaspoons ground cumin
1/4 teaspoon ground cinnamon
3 tablespoons fresh lemon juice
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped fresh mint and/or parsley, plus more for garnish
2 pounds chicken or turkey
1 cup crumbled feta cheese
2 tablespoons olive oil
Fragrant tomato sauce (see recipe below or you can cheat with your favorite store bought kind, adding the spices you please)
TO MAKE SIX SERVINGS
In a big bowl, mix everything but the chicken, feta, olive oil, and tomato sauce. Stir until it is all mixed well together. Let it rest in the fridge for about 10 minutes, giving the breadcrumbs time to absorb the liquids.
Add the ground chicken to the bowl and stir well.
Oil a large baking dish a put aside. With an ice cream scoop or a spoon, scoop out a bit of the chicken mixture; with wet hands, form into golf ball mid-sized meatballs and place them in the baking pan.
After you have made all the meatballs, turn on the broiler and put the baking dish on the middle of the shelf. When they are starting to brown, gently flip them and broil the other side as well. This should take about 4-5 minutes a side.
Preheat the oven to 350 degrees.
Pour the Fragrant Tomato Sauce (recipe below) over the meatballs, and top with the crumbled feta cheese. Cover with a lid or foil and bake at 350 degrees for 30 minutes. Sprinkle with herbs and serve with orzo or quinoa tossed with olive oil, salt, and pepper.
Fragrant Tomato Sauce:
2 tablespoons olive oil
1 medium onion, finely chopped
4 coves garlic, finely chopped
2 28-ounce cans crushed tomatoes (Muir Glen or San Marzanos are good if you can find them)
1/2 teaspoon ground cardamom
1 cinnamon stick or 1/2 teaspoon ground cinnamon
1 teaspoon cumin
Pinch of cayenne
Salt and pepper to taste
TO MAKE SIX CUPS
Combine the olive oil, onion, and garlic in a medium pot. Gently heat until the onion is translucent and garlic is fragrant.
Stir in the remaining ingredients and heat to a gentle simmer. Simmer for about 15 minutes and taste for seasonings.