Greek Meatballs

It's that time again!

Starting September 22, I will be doing another session of Cooking Around The World over at UTA (University of Texas at Arlington).  There are still a few spots left, so sign up now!

This time, we are covering: New Mexico, Greece, The Philipenes and China.  In each class, we discuss food history and its impact on culture, and we make a representative meal.

To get you in the mood, I thought I would offer my recipe for Keftedes (a.k.a. Greek Meatballs).  It is deceptively simple, but offers a ton of flavor.  You could serve this as a main course along with a nice salad and some crusty bread.  Or, for something even more authentic, consider it a meze (a small plate or appetizer, cousin to Spanish tapas).  Add a couple of other Mezes (make sure to include tatziki and pitas for dipping), and you've got a light party menu.  In fact, this is one of my go-to dishes to bring when I get invited to a pot-luck party.


2 tbsp.  olive oil
1 1/2 lb. ground beef (or a combination of beef with lamb or pork)
1 small onion, grated
2 cloves garlic, minced
2 tbsp. fresh parsley, chopped
1 tsp. fresh oregano, chopped
1 tsp. salt
1 tsp. pepper
1 c. dry white wine
Juice of one lemon

In a large bowl, combine the ground beef, onion, garlic, parsley, oregano, salt and pepper.

Heat oil in a heavy skillet on medium-high.  When the oil starts to show motion in the pan, roll golf-ball sized portions of the meat, adding each one to the pan as you work.  Cook meatballs for ten minutes, then deglaze the pan with the white wine.  Cook until the wine reduces, then squeeze the lemon juice on top.   

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