Live, Love, & Eat in Sayulita: Greek Meatballs

Making yummy appies in my Sayulita kitchen is always so much fun! I was invited to a potluck dinner the other night and thought that I would make appetizer sized Greek Meatballs to take with me. I walked into the village and was able to buy all the ingredients I needed right here in our puebla! I hope everyone will love them as much as my family does! 

Making the Meatballs! 

INGREDIENTS:

- 1 T extra virgin olive oil, plus some more for liberal drizzling

-1 pound of ground pork or chicken - Tranco’s Carniceria on Revolution sells ground pork (molida de cerdo). It is always nice with a combination of ground meats- pork, chicken, turkey or beef. However, this time I only used ground pork.

-1 small white onion - finely chopped

-2 cloves of garlic - finely minced

-1 bag fresh spinach (espinaca) leaves - add a few drops of water to a cooking pot, pack in all of the spinach, cover, and cook for a minute or two until wilted. Cool and then squeeze out as much liquid as possible and then set aside. Fruteria Alejandrina, or Lydia’s as we call it, almost always has Popeye fresh spinach.

-3/4 cup crumbled feta cheese- break up into large crumbles or cut into small cubes. Feta is sold at Alas Blancas, as well as Don Rodolphos. Don Rodolpho has goat feta cheese (feta queso de cabra). Goat cheese is always my personal preference if it is available.

-1/2 T Grill Mates Montreal Steak seasoning - I was pleasantly surprised to find this also at Don Rodolpho’s tienda.

-1/2 T dried Greek oregano leaves - please crush a bit before adding, as crushing brings out the flavor oils.

METHOD:

- Preheat oven to 400 degrees and line a rolled rim baking sheet with parchment paper

- Saute onion until soft and lightly colored. Add minced garlic and spinach and cook for 30 seconds to dry the spinach a little bit, and then let it cool.

- In a large bowl, combine the ground meat with the spinach mixture, feta, and the seasonings 

-Add a liberal sprinkling of olive oil - this makes sure that the meatballs are nice and juicy

-Gently mix all together and then form into appetizer sized meatballs*

*Do not squeeze the meatballs or roll into balls. Simply gather together and shape a bit.

-Place on your parchment lined baking sheet 

-Bake for 10-12 minutes until the juices run clear**

**If you would like to make these as an entrée, simply make meatballs larger and increase baking time until juices run clear.

I am certain that everyone will really enjoy this different most delicious recipe for Greek meatballs tonight!

NOTE: I found this recipe by Rachel Ray on The Food Network. Rachel includes a dipping sauce, but I personally do not think it is necessary. However, I am going to add the recipe in case you would like to serve them along with a sauce.

A Sauce to Enjoy with the Meatballs!

DIPPING SAUCE RECIPE:

In a blender or food processor add... 

-1&1/2 cups yogurt - make sure that no sugar has been added. You can always find excellent natural yogurt at our Friday Sayulita Mercado del Pueblo. 

-1 small cucumber (pepino) - peeled

-3 tablespoons fresh dill or cilantro. Our organic growers at the Friday Mercado del Pueblo almost always have fresh dill and cilanto is available in most Sayulita tiendas. If you do not see it out, ask someone as it is often stored in a bag in the fridge.

-1/2 tsp fresh lime juice or more to taste

-1/2 tsp each of ground cumin and coriander

-Salt to taste

Blend or process until smooth and taste, adjusting seasonings if necessary

Everyone loves chocolate! My next column highlights a simple dessert that does not require baking! Chocolate Pots de Crème! You will love it!