Greek Meatballs

From soon-to-be-new-dad John Henry Boudreaux (a.k.a. Baby Boy):

For those of you who don't know, my wife is pregnant with our first child! All very exciting. But there is something I am quickly realizing as the non-pregnant person in this relationship - WE ARE SUPERFLUOUS! It's amazing one of us is literally growing a person and for the other it is Tuesday. 
That separation between import of roles is dramatic and so I do the one thing I can do - COOK! My lady loves dishes that keep it simple. Steak should taste like steak, fish fish, asparagus asparagus. In general, I agree, but when cooking 3 meals a day, every day you want some variety. What's the solution? Meatballs!
Meatballs are a cook's laboratory where one can celebrate the meat while still adding some dynamic flavors and profiles. From the rich, garlicky ball that loves a marinara sauce to the light, airy one that floats in a miso soup, the meatball is delicious, diverse, and deserving of our attention. Think about meatballs when burgers feel played out or you have some left over pork or beef ground.

INGREDIENTS

  • 1 part ground JVF pork
  • 1 part ground JVF beef (or just one or the other)
  • BIG glop of full fat, greek yogurt
  • ¼ cup finely chopped scallion
  • 4 garlic cloves finely chopped or minced (best if you sweat them in olive oil before adding but not necessary)
  • Salt
  • Pinch of nutmeg
  • Big scoop of panko* I use panko for this rather than bread crumbs as it lightens the density and adds some nice flavor

COOKING

  1. Combine all ingredients. Make into golf ball sized balls.
  2. Heat olive oil in iron skillet (Go buy a cast iron skillet, pan and dutch oven if you don't own one. This isn't merely a suggestion - these are cheap, they take a whipping, and they last a lifetime+. Mom and Dad are still using a skillet from Mom's grandmother's boarding house).
  3. Sear and crust one side of the ball.
  4. Rotate ball 180 degrees and immediately place in 400 degree oven, reduce to 350 degrees, to finish (about 15 min.)
  5. Let sit for 10 minutes. 
  6. Serve

These delectable discoids go great dipped in Tzatziki sauce, placed on top of couscous, or made into a Gyro with kalamata olives and hummus. Try them out and let us know what works and what doesn't. Looking forward to hearing from you.

JVF

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