Thursday, November 16, 2006

Greek Meatballs with Lemon Couscous and Feta Yogurt Dressing

I think this is my son's favorite meal now. It has become the standard by which all other meals are now judged, as far as he is concerned. You should hear it: "Mmmm...Mom this is really good! I almost like it as much as the Greek Meatballs!"

This recipe comes to you curtesy of our subscription to Cuisine at Home. It is a great magazine, but alas, I may let the subscription go, because I'm trying to eat healthier. Sigh.

I made this with ground turkey instead of ground chuck. I used green olives instead of Kalamata olives. Not that I prefer green to kalamatas, but I can't get kalamatas around here without going to a specialty store. Yeah, we ain't too cultured 'round these here parts.

I served the meal along with a salad of diced cucumber, parsley, and green onion.

Greek Meatballs with Lemon Couscous and Feta Yogurt Dressing

Greek Meatballs
Makes 12 meatballs; total time: 1 hour

1 cup bread crumbs
1/4 cup milk (whole or 2%)
1/4 cup feta cheese, crumbles
1/4 cup minced fresh parsley
2 tablespoons scallions minced
1 teaspoon kosher salt
2 teaspoons dried oregano leaves
1 egg, lightly beaten
1 lb ground chuck
2 tablespoons olive oil
3/4 cup kalamata olives, pitted, halved
1 tablespoon garlic, minced
1 teaspoon red pepper flakes
6 cups tomatoes, quartered, or 2 cans whole tamatoes (28 oz each)
Salt and pepper to taste

Combine crumbs, milk, feta, parsley, scallions, salt, oregano, and egg in a mixing bowl.
Stir in the ground chuck and mix lightly but well. Shape the mixture into balls about 2" in diameter.
Heat oil in a large saute pan over medium-high. Add meatballs and brown on all sides, about 5 minutes. Remove from pan and keep warm.
Add olives, garlic, and pepper flakes to the pan and saute 1 minute. Stir in tomatoes and cook 10 minutes. Season with salt and pepper, return meatballs to the pan, and simmer 5 minutes, or until cooked through.
Serve over couscous, topped with feta dressing and garnished with cucmber and lemon zest.

Lemon Couscous
Makes 2 cups; total time: 10 minutes

3/4 cup chicken broth
1/4 cup fresh lemon juice
1 tablespoon salted butter
1/2 teaspoon kosher salt
3/4 cup dry plain couscous

Bring broth, lemon juice, butter, and salt to a boil in a saucepan. Remove from heat, add couscous, stir and cover. Let stand 5 minutes, then fluff with a fork.

Feta Yogurt Dressing
Makes about 1/2 cup; total time: 5 minutes

1/4 cup feta cheese, crumbled
1/4 cup plain yogurt
2 tablespoons fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Combine all ingredients in a bowl and stir well. Cover and chill until ready to use.

1 comment:

Anonymous said...

Laurie, this looks yummy; maybe I can get Aileen to make it for us. She likes to try new recipes.
aunt lojo