My Big Fat Minty Meatball

Greek-inspired meatballs with patio herbs and a side of sunshine

Photos by author | No reuse without permission

Inspiration can come from unexpected places. Take, for example, the ceramic pot of mint on my patio. Two weeks ago, it was looking more than a bit forlorn. I was ready to call the priest to deliver last rites. And then, the rain stopped and we finally got summer.

Lots of summer. My mint put on a happy face, and within just a few days, it shot up 3 inches in height. Now, instead of tossing it in the compost bin, I’m wondering, “What in the world am I going to do with all of this stuff?”

That was my “Ah-ha” moment. We have a bountiful ceramic pot full of mint, there’s a large lemon in my fruit basket, and a container of feta cheese in the fridge is begging to be used up.

I’m suddenly in the mood for something Greek.

Ingredients

• 1 pound ground turkey (you could use beef or chicken)
• 1/4 cup finely minced yellow onion
• 1 tablespoon minced garlic
• 2 teaspoons dried (not fresh) oregano
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1 large egg
• 1/2 cup Italian-style breadcrumbs
• 2 tablespoons minced fresh mint
• 1 teaspoon fresh lemon zest
• 1/2 cup chicken broth

Instructions

1. Combine all ingredients except the broth in a large mixing bowl. Form into golf-ball-sized meatballs.
2. Add two tablespoons of olive oil to a large sauté pan with a lid.
3. Sauté the meatballs over medium-low heat until the bottom is browned.
4. Gently turn the meatballs so that the browned side is facing up.
5. Reduce the heat to low.
6. Pour in the broth and continue cooking with the lid on until the meatballs are done (about 5 minutes). They should register 165 degrees F. (74 degrees C.) on an instant-read thermometer.

I served these with oven-roasted potatoes, fresh spinach leaves, and crumbled feta. You could swap out the potatoes for hummus or couscous and replace the feta with tzatziki sauce.

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