Greek Meatballs & Italian Frittata as our first Spring recipes!
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Chicken Greek Meatball Bowl
Ingredients
2 pounds ground chicken
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground oregano
1/2 teaspoon red pepper flakes
1/4 cup fresh dill, chopped
1/4 cup fresh mint, chopped
1/4 cup finely diced red onion
4 cloves garlic, finely minced
1/2 teaspoon lemon zest
Light tasting Olive oil Spray
Mix all the above Ingredients and form a meatball with your hands then cook the meatball in a skillet until golden brown and they reach an internal temperature of 165 degrees. Place brown rice at the bottom of a salad bowl and add cooked meatballs .
Toppings
romaine
feta,
cucumber
tomato
Black Olives
Tzatziki sauce
½ cup finely grated cucumber
1 cup Greek Yogurt
1 tablespoon
½ tablespoon olive oil
1 grated garlic
¼ teaspoon salt
1 tablespoon chopped dill.
1 tablespoon chopped mint, optional.
Place the cucumber in a towel and squeeze the excess water.
In a medium bowl, combine the cucumber, yogurt, lemon juice, olive oil, garlic, salt, dill, and mint.
Today what I’m doing I am actually doing Greek meatballs we’re making with chicken it’s part of a chicken meatball Bowl I’ve made a platter and a bowl you can have it with brown rice and like chopped up salad I made a tuiki sauce so I’m going to quickly show you how I did
These meatballs cuz they’re really yummy and different as well you know I’ve only really had meatballs in Italian foods you know a spaghetti meatball and I thought it sounds nice it’s like with lemon zest and you know fresh thyme and mint so here we go so here I have I have
A pound of ground chicken so there’s my one PB so I’m going to use a half a teaspoon of salt so I have some cumin here so I have some ground cumin so that was crushed oreganol leaves we have the salt and pepper the cumin and now we’re
Going to have a crushed red pepper flakes you don’t have to add these if you don’t want to it’s a little tiny bit of SP yeah if you’re definitely not spicy then we’re going to have um A4 of a cup so we’re going to half of that so
We put that then A4 of cup of slime yeah so fresh D fresh mint and it’s all chopped and then we’re going to add some zest of a lemon all right with the lemon make sure you don’t go too far down on the white cuz it gets like nasty okay so we’re just
Gonna just gonna take the very very light the skin off onion and garlic so we’re going to do some onion garlic of close of just right so I’m going to mix it up right and then we’re going to start to form some meat there’s no dry mixture in here like breadcrumbs or anything
Like that it can get a little sticky so what I do with the glue I’m just going to grease my gloves with the olive oil it makes it a lot easier to form these perfect little meat balls My Pan is getting hot let’s just turn that up a
Little bit they you can use an ice cream scoop as well yeah yeah I thought about that too yeah you could fre that up and then what we’re going to do is we’re going to put them in the pan until they’re golden brown and they’re cooked thoroughly internal temperature of 165
So I’m going to drop them in the pan and you hear the sizzle I’m sure and it smells so good the lemon and the mint and the the Tom so it’s just a little bit of oil in the pan there right yeah what I did I
Used spray I use the burillo olive oil extra light tasting spray that’s what I us for the pan it works so well I don’t like the really like d Taste of olive oil on my food you know it’s like and that one I feel like tastes kind of
Light and nice I’ve nearly finished rolling my meatballs and then I can show you what else I did I also made a taziki sauce I’m not going to demo the taziki sauce because we have had it in the path all right so this is your grain Bowl so
I have brown rice to the bottom with the chicken meatballs are done over like lots of oh that’s beautiful leafy greens and olives a little bit of feather there is my taziki sauce as I said it calls for Greek yogurt I use plain yogurt because sometimes I think Greek yogurts very
Thick and it’s got the dill in it it’s got lemon garlic little um chopped up mint there just for the top for garnish there’s my platter if you want to do like a nice we platter have beautiful avocado I’m just going to add it cuz it’s so beautiful and the water of the
Week this week is lime and mint oh Lov I’m on the green theme I love that it looks beautiful that is perfect for our spring recipe there it’s gorgeous and so colorful I’m making an Italian fata and actually I didn’t even know if fata itself is actually Italian I learned
That I actually was in Italy in the summer and I had an they called it an Italian Pata I was like I want to look up the recipe again and you kind of use a lot of ingredients very like hearty ingredients and very like ingredients that are very much found in that region
The first thing that I’m doing is I’m softening on my potatoes so I have like three potatoes I peeled and chopped you don’t need to like sauté them and make them you know Brown them at all but you do want them to be a little bit softer
You can always cover the pan to make that go a little bit quicker the next thing I I have are some canned archo carts I love love love using canned archo carts first I love so good in general a they’re delicious and B they’re so high in fiber Aral carts most
People don’t actually get enough fiber in their diets during the day so just a really easy thing add it into a salad add it into eggs this already smells so good I know it’s like I put two things it already smells so delicious that’s all it t before I add anything else I
Want to just add actually my salt and pepper I always like to add it to my ingredients instead of the egg I find when I add it to the egg it just tastes a little bit too salty and when I add it to here the flavors
Kind of go the the salt and pepper kind of just into the egg a little bit more seamlessly if that any sense so I have the salt and pepper I have my artichokes and my potatoes smell so so good and again you want the artichoke heart you
Can use frozen you can use Cann I use Cann so it’s easier but you can really use whatever you want obviously this is alling in and some olive oil the next thing we’re going to do is add some cherry tomatoes you can add any Tomatoes but cherry tomatoes are definitely so
That’s what I like to add the colors already are so nice and so like fresh looking we don’t want to cook down these Tomatoes too much because then they cook down and they become you know a little bit more runny than we like but we just want to kind of
Soften all of this up and the good thing about this is all of these ingredients don’t need to be like brown or or sauteed you just kind of want to get flavors all in together and then we want to make sure that all of this is
Flat in the pan in pretty much one layer and I found these mozzarella balls I found these at Trader Joe’s you can use any sort of fresh mozzarella cheese or shredded whatever you want they’re so good and they work perfectly in this recipe and so I’m going to pour them in
There and again I’m just going to you don’t really need to cook these but you want to just kind of spread them around to make sure we get you know ACH easy bite in every single bite that we have and we’re just going to make one for the
Most part one single layer we don’t want to let the the cheese sit too long without the egg because then it’s going to start out I have about six eggs in here and you want to beat them very very well because we want to make sure that
They get fluffy fata is all about making it a fluffy egg then you want to make sure the egg gets all around coating all of your vegetable all of the ingredients we’re going to let this sit on the stove just till kind of the bottom gets cooked
A little bit so like for a minute or two just kind of let that get cooked and then what’s really going to fluff this up is putting it in the oven so I’m going to put it in a 350° oven for about 10 minutes or so so again we don’t want
The whole egg to be cooked I’m going to put this in my oven for about 10 minutes and it’s going to get super super fluffy I don’t even have an after to show you because I wanted to show you how quick it takes to make I’m putting my timer on
For about 10 minutes and in 10 minutes it’s going to be super super fluffy such a great meal it’s going to be hearty cuz the potato’s in there so we’re getting some really good hardiness in our egg and it’s just such a it’s a good breakfast it’s a good lunch it’s a good
Dinner we keep leftovers so you make this big fata we keep it in the fridge for a few days and we honestly microwave it and eat it for breakfast it makes really good leftovers it’s super super easy you’re getting tons of nutrients and just delicious flavors so again you
Don’t need to find those little mozzarella balls they do sell the Met trater Joe’s if anybody is near buy one but you can get any sort of either fresh mozzarella or more processed mozzarella that’s fine but I would keep it to mozzarella cuz it’s a little bit of a
More mild cheese just the top needs to cook a little bit longer but you can see that it’s already gotten a lot bigger it’s a lot puffier you definitely can Brown the vegetables a little bit more but you really don’t need to especially with these vegetables obviously if
You’re using peppers and onions and things it’s probably you might want to get them more Brown yeah Brown them a little bit more before the oven’s not going to Brown them as much you can also finish off with like a minute or two in the broiler I wouldn’t do oh yeah that’s
Smart make sure you’re using a pan that can go in the oven yes yes most it’s actually most pans can but always Check