Monday, April 4, 2011
Greek meatballs with herb and lemon orzo
1 tablespoon olive oil
2 slices high-quality white sandwich bread,
torn into small pieces
1 1/2 pounds 85 percent lean ground beef
1 small red onion, grated
1garlic clove, minced
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh mint
1/2 teaspoon pepper
1/2 cup crumbled feta cheese
In a large bowl mash bread with yogurt until smooth.
Add beef, onion, garlic, dill, mint, salt and pepper. Form mixture into 1 1/2 inch meatballs (this size should give you 24).
Heat oil in a large nonstick skillet over medium heat. Add 5-6 meatballs and cook gently, shaking pan and turning meatballs with tongs, until browned on all sides and cooked trough, about 10 minutes. Repeat with remaining meatballs.