Greek Meatballs with a Feta Cheese Center

 Main Dishes  Comments Off on Greek Meatballs with a Feta Cheese Center
Jan 112013
 

Greek Meatballs

The other day, I was looking through my more recent past posts and realized I’ve only been posting meatless recipes. This was pretty surprising since my two guys will take meat over anything…especially when we are talking about meatballs. Personally, I don’t feel the same way, unless we are referring to these Greek Meatballs.

Greek Meatballs

They are the perfect compromise for the three of us. They are very meaty, which the boys appreciate, yet they have a delicious cheesy center, which speaks to me. The rosemary and oregano gives them a nice mediterranean flavor, which we all enjoy, so in turn, everyone is happy!!

Greek Meatballs

Arik’s favorite way to eat these meatballs is in a tomato sauce over pasta. Since tomato sauce and pasta is served more often than not in our household, every once in a while, I will mix it up and serve them with a bell pepper rice and some steamed veggies. Regardless of how I serve these, the boys are just happy to finally be having meat again. ūüôā

Greek Meatballs

Arik’s favorite way to eat Greek Meatballs; with tomato sauce and pasta

 

Greek Meatballs with a Feta Cheese Center
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 lb./500g ground beef
  • ½ cup/50g bread crumbs
  • 1 egg
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¾ teaspoon rosemary, dried
  • ½ teaspoon oregano, dried
  • 1 teaspoon paprika
  • ½ cup feta cheese, cubed
  • 1 tablespoon butter
Instructions
  1. Mix together the beef, bread crumbs, egg, and spices until well-combined.
  2. Form into about 20 small meatballs and fill each one with a cube of feta cheese, making sure the cheese isn't showing and completely surrouned by the meat.
  3. Melt the butter in a large pan and fry the meatballs on all sides.
Notes
If you are serving these with a tomato sauce like I usually do, then just add them to the sauce and continue to simmer until cooked through. If serving them without a sauce, leave them to fry in the pan a bit longer until cooked through.

 
 Recipe adapted from Chefkoch
 Posted by at 13:01

Baked Potato Soup

 Soups  Comments Off on Baked Potato Soup
Oct 052012
 

Baked Potato Soup

Slowly but surely, it’s turning into fall. ¬†Although, I am definitely a summer person, I am pretty excited for this change because it means soup weather is starting. ¬†There are few things that are better than a steamy hot bowl of soup on a cold fall day. ¬†And in order to celebrate this, here is the first of probably many ¬†soup recipes to come. ¬†The best thing about this soup, is that you can bake the potatoes anytime beforehand so that the actual cooking of the soup takes no time at all. ¬†Of course Arik gets to put all of the toppings on himself since that makes the soup the tastiest!

Baked Potato Soup

Baked Potato Soup
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 4 bacon strips
  • 1 small onion, diced
  • 1 garlic clove, minced
  • 3 tablespoons all-purpose flour
  • 1 pinch of salt
  • 1 teaspoon dried basil
  • ½ teaspoon pepper
  • 3 cups/750ml vegetable broth
  • 4-5 medium sized baked potatoes, peeled (if desired) and cubed
  • 1 cup/240ml cream
  • Toppings:
  • green onions, shredded cheese, hot pepper sauce for toppings
Instructions
  1. In a large saucepan, cook bacon until crisp. Remove bacon from pan, leaving about 1 tablespoon of drippings behind.
  2. Saute the onion and garlic in the drippings until tender.
  3. Stir in flour, salt, basil and pepper; mix well.
  4. Gradually add broth. Bring to a boil, and continue boiling while stirring for 2 minutes.
  5. Add the potatoes (baked beforehand) and cream; heat through but do not allow to boil again.
  6. Top each serving with cheese (I use cheddar or gouda), green onions, bacon and hot pepper sauce (for the adults).
 
Adapted from Kristi Teague
 Posted by at 15:00