There's nothing ordinary about homemade meatballs. They're the ultimate comfort food. But if you find yourself getting into a meatball rut, it's incredibly easy to tweak the flavor. Today's Greek Meatballs are a good example, bumped up with feta cheese, garlic and grated onion.
Until we started experimenting with meatball flavors a few years ago, we never realized how easy they are to make. Our favorite trick for shaping the meatballs is to use a cookie-dough scoop (like an ice-cream scoop, only with a smaller bowl). You can scoop up just the right amount of meat every time for consistency in size. This handy gadget is sold at department stores, cooking shops and even in some supermarkets for about $2.
Once you taste these mini-marvels, you'll never want to be without them. That's not a far-fetched idea. Double or triple this recipe to make a stash to keep in the freezer. Now you can satisfy your cravings on the spur of the moment. If you would like our recipe for basic homemade meatballs, visit our Web site at www.KitchenScoop.com.
Menu suggestion: Greek Meatballs for Two
Rice
Side salad
Greek Meatballs for Two
Start to finish: 25 minutes
1/2 pound extra-lean ground beef
1 large egg
1/4 cup chopped fresh parsley
1/4 cup crumbled feta cheese, plus more for serving if desired
2 tablespoons grated onion
1 clove garlic, minced
salt and pepper, to taste
2 teaspoons olive oil
1/2 cup white wine or chicken or vegetable stock
juice from 1 large lemon
1 can (141/2 ounces) diced tomatoes with onions and celery
Steamed rice, optional, for serving
Cook's note: Recipe may be doubled or even tripled. Meatballs can be frozen raw or cooked. Defrost in the microwave according to the manufacturer's instructions.
In a medium bowl, combine the ground beef, egg, parsley, feta cheese, onion, garlic, salt and pepper. Mix well, and shape into walnut-size balls, using a cookie-dough scoop if you have one.
Heat the oil in a medium skillet over medium heat. Place the meatballs in hot oil, and cook until lightly browned on all sides, about five minutes, turning frequently.
Pour the wine and lemon juice into the pan, and deglaze by stirring to scrape up any brown bits. Turn the meatballs to coat well. Add the tomatoes, and continue to cook on medium for 10 minutes, or until sauce cooks down by one-third and thickens slightly. Stir occasionally to keep the meatballs from sticking and to allow them to cook through. Serve over hot steamed rice if desired.
Yield: 2 servings
Approximate values per serving: 391 calories (36 percent from fat), 15.5 g fat (6 g saturated), 182 mg cholesterol, 30 g protein, 21 g carbohydrates, 2 g dietary fiber, 876 mg sodium.
Beverly Mills and Alicia Ross are co-authors of "Desperation Dinners!" (Workman, 1997), "Desperation Entertaining!" (Workman, 2002) and "Cheap. Fast. Good!" (Workman, 2006). Contact them at Desperation Dinners, c/o United Media, 200 Madison Ave., New York, NY 10016, or send e-mail to tellus@kitchenscoop.com. Or visit the Desperation Dinners Web site at www.kitchenscoop.com.