Greek Meatballs
- Bess Hawthorne
- Oct 23
- 3 min read
Join Debi Long as she shares her love of hospitality, from fall fetes and ladies' taco nights to being a part of the hospitality rotation on Sundays at her church. She talks about cooking seasonally, hosting in the yard, and a helpful app to keep recipes organized. She reminds us that table fellowship is a good part of life and to really enjoy those you invite over. Plus, she shares a Greek menu you'll want to try! We're so glad you're here!
Recipes:
Greek Meatballs
Serve with:
Pita bread
Loaded Hummus
Greek Village Salad and/or zucchini
Note: I always use mint instead of parsley. I think that is one of the keys to making these meatballs so delightful! I rarely use this tzatziki sauce recipe as I find it lacking. I usually just Google for one that includes red wine vinegar. For convenience, a purchased sauce would be fine.
NOTE: The recipe directs to only add olive oil to the top of hummus once plated. I find it too dry. I add olive oil both to the hummus itself while blending it AND as a drizzle on top.
It is really fun to assemble this. You will feel like an artist creating a masterpiece when arranging the toppings!
Note: This recipe is for a salad without lettuce which I have done, but I normally serve it on romaine lettuce OR even tossed together with Romaine lettuce.
Other Recipes Mentioned:
Chocolate waffles with strawberries and whipped cream
NOTE - I rarely add the ground flax seed. I always use buttermilk and I have on occasion made it with whole grain einkorn flour instead of spelt but I usually use spelt.
Lentil Soup
Ingredients:
2-3 tablespoons extra virgin olive oil
1 medium yellow or white onion, chopped
3-4 carrots, peeled and chopped
4-6 garlic cloves, pressed or minced
1 ½ teaspoons ground cumin
1 teaspoon curry powder
½ teaspoon dried thyme
½ teaspoon rosemary
2-3 teaspoons 21 Seasoning Salute from Trader Joe’s
28 ounces diced tomatoes, semi-drained
2-14 oz cans whole kernel corn, semi-drained
1 ½ -2 cups brown or green lentils, picked over and rinsed
4 cups chicken broth
2 cups water
1 teaspoon salt, more to taste
Pinch of red pepper flakes (optional)
1 teaspoon freshly ground black pepper or to taste
1 cup chopped fresh kale, tough ribs removed
½ - 1 medium lemon or 1 lime, freshly squeezed
1 pound ground beef, cooked, optional
Directions:
1. Add olive oil to a large Dutch oven or pot over medium heat. Add the onion and carrots, and sauté for approximately 5 minutes, until soft and starting to brown. Add the garlic and the following 5 spices and continue to cook for 30 seconds, stirring constantly.
2. Add tomatoes, corn, lentils, broth, water, salt, red pepper flakes (if using), and black pepper. Bring to a boil, then reduce the heat and simmer for 25-30 minutes with the lid partly covering the pot, stirring occasionally.
3. Transfer 2 cups of the soup to a blender (or use an immersion blender to blend a portion of the soup) and puree until smooth. (Soup is hot. Protect hands from steam using oven mitts or a towel. Place back in the soup.)
4. Add kale and cook for 5 more minutes. Add ground beef if desired. Remove the pot from the heat and stir in lemon or lime juice. Taste and adjust seasoning with more salt, pepper, or lemon/lime juice if needed.
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