I used ground lamb for these mini-meatballs, but you can use ground chicken, turkey, beef, pork or a vegetarian alternative.
Use your favorite meatball recipe (beaten egg and bread crumbs) ~ and for seasoning I used finely minced onion, minced garlic, minced fresh mint and salt and pepper, with a squeeze of fresh lemon.
I form the balls then chilled them (chilling helps them retain their shape while baking), then baked in a 350* (F) oven until done.
(Line your baking pan with foil for easy clean-up.)
The Vinaigrette is made from olive oil, red wine vinegar, salt, pepper, fresh oregano leaves (may use dried). To add a Greek flavor I finely diced a tomato (seeded, but left skin on), and chopped Kalamata olives mixed into the vinaigrette.
After baking I skewered the meatballs (skewering is optional, but I find them easier to serve and eat this way), then placed them in small Romaine lettuce leaves, drizzled with the vinaigrette and finished with a sprinkle of finely cubed feta cheese.
I prefer to serve them warm (especially the lamb version)... but you might like the chicken or turkey versions at room temperature.
As you can see, no recipe is needed ~ just do everything to your own taste.
If you make them I hope you like them!
A big thank you to lovely Michael for hosting us onFoodie Friday.
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About my recipes ~
Hi and welcome! I'm a long-time cook and tend to improvise often, adjusting recipes to my own taste. Usually I'll describe how I put the dish together so you can make it the way you like it.
I have cataloged some of the recipes in a printable format on my recipe blog, Once Upon a Plate ~ the recipes. Please LEFT-MOUSE click HEREif you would like to see what is available there.
Thank you so much for stopping by, and for any comments you would like to share. I read and appreciate every one! :)