When Greek Meatballs(Keftedes) meet my special Yogurt Dip .. this happens| Christine Cushing

Entertaining season is officially on and I share the secrets to tender delicious Greek style meatballs . I’ve been making a recipe for years and unexpectedly I added a new twist that takes it to the most delicious place imaginable. Let’s make my Greek style meatballs nestled in an unexpected minty yogurt dip that you will love ! FULL RECIPE BELOW :
Greek Style Meatballs in a Minty yogurt Dip

1 small onion, grated by hand
1 large clove garlic, minced
several sprigs mint, stems removed
½ small bunch Italian parsley, stems removed
1/4 tsp cumin seeds, toasted and ground (1 ml)
1 egg
1 tsp. Worchestershire sauce ( 5ml)
1 tsp. tomato paste (5 ml)
1 tsp. Greek oregano (5 ml)
½ lb. lean ground beef , preferably chuck (225 gm )

½ lb lean ground pork , (225 gm )
1 slice stale whole grain bread , soaked in water and squeezed
1 tsp salt (5 ml) and freshly cracked black pepper
½ tsp. mild smoked paprika(2.5 ml)
Flour for dusting
oil for frying

Minty yogurt sauce
½ cup plain strained full fat yogurt (125 gm) – or Greek yogurt
Grated zest of 1 lemon
About 10 whole leaves fresh mint
Sea salt to taste

Roughly chop the herbs. Transfer to a large bowl with grated onion, garlic, cumin, dried oregano, egg, worchestershire sauce, tomato paste and stir to fully blend.

Break up the meat with your hands and add it to the onion mixture. Break up bread with hands and add to meat mixture. Add the seasoning and mix gently with hands, combining well but gently. Chill until ready to roll meatballs. Cook meatballs the same day.

Meanwhile, make the minty yogurt sauce, using a small food processor or chopper. Add the mint leaves and salt and pulse just to chop. Add the drained yogurt and lemon zest. Blend until fully smooth and pale green colour. Pour into jar and chill until ready to serve. To keep the thick creamy texture, prepare a maximum of 1 hour in advance of frying the meatballs.

Form the mixture into 14-16 balls. Heat enough oil in a medium skillet about ½ inch deep. *Cook meatballs until evenly browned about 3- 4 minutes per side and cooked through but not dry. If you are unsure of the doneness, insert a meat thermometer to achieve a 165 D F reading. Remove them to a paper towel lined plate. Repeat with the remaining meatballs.
Makes 14-16 medium meatballs

*Alternatively preheat oven to 375 D and bake on parchment lined sheet for approx. 18-20 minutes, turning once to brown evenly.
My Favourite Foods – with Christine Cushing. I’ve had 5 different t.v. shows on Food Network Canada, Oprah Winfrey Network & PBS. I take you beyond the recipe to the Why and How and share with you my trusted techniques of my many years of professional cooking, developing recipes and writing cookbooks. These are my most favourite recipes, classic and new. Join me every Thursday for a new episode of My Favourite Foods…