My holiday break is finally over and I am so excited about my Greek Meatballs!
I must admit, I am a serious meatball lover.
I believe my meatball addiction comes from my love of appetizers and small foods.
I am always trying to think of ways to turn my favorite dishes into appetizer size portions and my Greek Meatballs are my new favorite mini dish!
This is the post that almost didn’t happen because the meatballs were so delicious, I ate most of them before I took any photos.
I had to scrape up these few that Baby Girl hid for the photo shoot, lol!
First, I decided to combine ground lamb and turkey because I wanted loads of flavor that only lamb could give.
You could use all turkey or a combination of your favorite meats such as beef and lamb if you desire.
Secondly, I added pureed onions, garlic, mint, feta cheese, egg and spices to the meat mixture.
Don’t forget you will need bread soaked in a little milk to hold everything together.
Lastly, it’s important to chill the mixture to blend the flavors.
You could make up the mixture and chill overnight in the fridge then form the meatballs the next morning.
I am not patient enough for all of that so I allowed the meat mixture to chill for 1 hour then formed my meatballs and baked these babies up!
Here’s the big issue I had. Big Goo wanted these babies fried in olive oil, I said NO!
I decided to bake them for a healthier alternative.
I also served them with a side of my famous Yellow Rice and Tzatziki sauce.