Recipe Archives->Meatballs Loaf->Greek 01

Greek Meatballs

1 cup bread crumbs
1/4 cup milk 
1/4 cup Feta cheese, crumbled
1/4 cup parsley, minced
2 tablespoons scallions, minced
1 teaspoon salt
2 teaspoons oregano, dried
1 egg, lightly beaten
1 pounds ground chuck
2 tablespoons olive oil
3/4 cup Kalamata olives, pitted and halved
1 tablespoon garlic, minced
1 teaspoons red pepper flakes
2 28-oz cans whole tomatoes
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 cucumber and lemon zest.


Feta Yogurt Dressing
                                                                                
1/4 cup Feta cheese, crumbled
1/4 cup plain yogurt
2 tablespoons fresh lemon juice
Salt and pepper

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

                                                                                
Lemon Couscous
                                                                                
3/4 cup chicken broth
1/4 cup fresh lemon juice
1 tablespoons butter
1/2 teaspoons salt
3/4 cup 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.

Printable version: greek01.txt.