Merritt’s Greek Meatballs
Bates Thomas is here with lot of cooking classes other over capers in Newburgh and our last one harmony, Army in Newburgh new day they want thank you. >> I guess the in W lot of drugs act like that’s easy did But he might merit made has some great meatballs classes. It was called it’s great to me she the Greek meatball sauce of merit this has to get out to the masses trials on coming just catch and so talk us through merit. >> So super easy and it’s chicken ground chicken recipe. You could use any meat you wanted but I particularly like the the ground chicken so I took a couple of pounds of ground chicken and of course you can gauge based on the numbers are trying to serve that this would probably serve it makes about 24 may fall, so that helps you gauge for 2 pounds so the. Cookie baller that idea gives about a one and a half ounce meatball then that will cook down. So you start in a ball like this and I didn’t want to have a the raw chicken that we’re working with with our hands right on set just to be safe. >> That started with this poll earlier today it’s been washed to have these things and it but could end the Ku men and the amounts will be in the recipe a share on my my pages, the kitchen transition, putin cuman put some paprika. I could pepper flakes. And those are your 3 main spices then and. A little bit of lemon zest freshly zested because we’re using the lemon for other things as well are yes, yeah. then you just get all but mixed in pretty good if you wait. It’s all going to kind locked together so you just want to get that mixed include keeping your hands clean is your touching other things so wash your hands and then I came back and instead of men senior dicing the shallots in the red onions and I use a stumbled into with the recipe that we did the cooking classic capers actually used a greater. Instead of men saying because it’s going to get mixed into there any way and that way you don’t have buy tp says if you like that that’s fine. But that what you don’t have the little by the pieces of either the red onion or the shout like that with about doing that’s good point yeah, great we have new addition I was telling Joe I don’t know that I ever really Cook recipes the same way and always looking to perfect things or change things up a bit. I didn’t add some of the famous George trail, dough bread crumb have. And so there’s small amount a breadcrumb in there and then I did some Parmesan grated fresh grated Parmesan as well. >> And did I mention the garlic clove said did those as well and I actually did those as well just on the the greater did you really you’re you’re getting into the greater the saying it was just a super easy instead of lining everything up in chopping it on the cutting board today this morning that was a great day. So it’s a great day mayor it’s a great day. It’s a great day for grating. >> Then the fresh herbs that I love what I love the most about this is the fresh dill. >> The deal just sits at all. >> It doesn’t it blends really nicely recipes have seen since it’s a Greek inspired meatball you could also use fresh meant chosen not to and actually at it in some fresh parsley well you have to tell parsley died flat leaf parsley parsley I’m trying to think so. >> Then. >> If we want to talk through this you’ve got the meat here. And you can see how they’re served and this is just getting them ready for actually preparing them in the skillet. And so they’re easy to lift all. Let’s take this off so that if the camera wants to get a good picture. I think we’re getting close to being ready with that first batch that one and I so for sure that feels like it would be just right. >> So we’ve got an electric scale, Bennett said it about 2.75. We were playing around with this because in the past Joe and I have used just a ceramic coated skillet on the stove top and that’s worked really well and we’ve done it on medium heat. This I think tends to be maybe a little less messy because you’ve got the lead you can pop things pop under spattering right and if we want to see maybe show the viewers, the meat going into so too the pain to so we don’t do any cross Williams another set here so yes is it so you said you what these actually. >> So for wine OSU in class I was doing some things with one side and you did let the set for a while I did. So that just kind of meld the flavors together the longer they can have the flavors you know doing their magic with then the maid. The better you could actually make this overnight and refrigerate and the flavors or relay. >> Going to melt together even better. I know there were some leftovers I was able to get after last cooking class. And the meatballs themselves had a much deeper flavor. The next day. So the longer those herbs and spices can be and whatever item you’re seasoning them. The flavors just going to get that much deeper and richer and I think going with the ground chickens excellent choice with this. >> Well and you know you could do a mix of different things you could do poor Kathy. You could do some spiced beef which would truly be in keeping with the Greek inspired. Recipe for just lots of variations you can use. think what I love about it though you know we talk about all the ingredients that go into this what you’re actually seen is these are things for anyone who follows my recipes there’s a lot of consistency with the ingredients amusing so there are things I’m pulling out of my pantry. >> We repeatedly if you’re like I’m going out and buying different things they’re getting used over but they’re tasting different simply because they’ve got a little bit of a different flavor profile with different herbs and spices. >> Well, you know when you want me to cover think your enemies touching so that all very go for Yeah that’s good. >> So this is a ceramic electric Skilling too so we’re getting basic lay the same type of cooking surface. We get using our ceramic on the stove top. You can find me on facebook instagram and threads the kitche
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