Greek Inspired Meatballs

I got a food processor for Christmas and since finally unpacking it in my new home a few weeks ago I am finding literally any excuse to use it.  I’ve made meatballs with both beef and pork, but with just my bare-hands to mix up the ingredients I never find that the flavours or texture are quite right.  This time I thought I’d try using my shiny new food processor which made all the difference.  They rally stuck together with no need for an egg or breadcrumbs to bind!  Since I also had plenty of left-over fresh coriander (my favourite herb) and an array of dried herbs and spices in my cupboard, I set about creating a Greek-Inspired flavour palate.  Well they taste nice even if the combo of spices doesn’t quite match Greek cuisine!  (Anyone have any firm thoughts on that?)

Although I used turkey to make these I’m sure they would work with any other meat and soon I’m going to try a lamb variation.  I served mine with fresh spinach leaves, leek and courgette roasted in coconut oil, a few extra black olives for decoration and a drizzle of cold pressed avocado oil.

Ingredients (makes 15 balls, serves 3)

  • Large bunch of fresh coriander
  • 10 black olives
  • 3 garlic cloves
  • 1 tsp dried mint
  • 1tsp cinnamon
  • 1stp ground coriander
  • 500g pack of free-range turkey thigh mince
  • Extra Virgin Olive oil

Method 

  • Pre-heat oven to 200 degrees C.
  • In a food processor, blend the fresh coriander, with the olives, diced garlic gloves, mint, cinnamon and ground coriander, plus some salt and black pepper if you like.
  • Add the turkey mince to the processor bit by bit, and blend until the entire mixture comes together and the herbs and spices are well distributed amongst the meat.
  • Shape the mince into 15 small golf-ball sized balls and place on a wire grill rack, on top of a baking tray.   I use a grill rack so that some of the fat runs out of the balls, they don’t cook so nicely when they are swimming in their own fat.
  • Drizzle the raw meatballs with olive oil then bake in the oven for 40 minutes, turning them over after 30 mins so ensure they are cooked all round.

The balls can be freezed either before of after cooking (don’t re-freeze defrosted frozen meat without cooking it first).  Just make sure they are well defrosted and cooked before eating.

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