We recently spent a magical week sailing through the Greek Isles on a small cruise ship, where each stop seemed to offer a new flavor and story. One of the highlights of the trip was a hands-on cooking class led by a local chef who shared traditional family recipes passed down through generations. The aromas of fresh herbs, olive oil, and lemon filled the air as we cooked together overlooking the blue Aegean Sea. Once home, I adapted these recipes using ingredients that are easier to find locally, so the spirit of Greece can still be enjoyed at our own table. With the help of two of my grandchildren, we recreated four of our favorites—starting with the first: tender, flavorful Greek meatballs.
Traditional Greek Meatballs
Servings: 4
Ingredients
- 2 tbsp olive oil extra virgin
- 2 green onions finely chopped
- 1 lb lean ground beef
- 1 large egg whisk the egg
- 1 tsp sea salt
- 1/2 tsp fresh ground pepper
- flour for dusting
- 1 tsp ground cumin
- 15 oz can diced fire roasted tomatoes
- 1 tbsp tomato puree
- sugar
Instructions
- Add 1 tbsp of olive oil to a medium sized pan at medium heat. Add the green onions and heat for about 5 minutes until onions are soft. Remove from heat and let cool.
- Place the ground beef and onions in a medium bowl. Add egg, salt and pepper. Mix with your hands.
- Divide the mixture into 10 equal parts, making oblong shapped balls.
- Place some flour on a small plate and dredge the meatballs. Place on a plate and refrigerate for 15 minutes.
- Heat the remaining olive oil in the pan. Once oil is hot place the meatballs in the pan. Cook for 5 minutes without turning. Turn meatballs and cook for an additional 5 minutes.
- Combine the tomatoes, cumin, tomatoe puree and about 1 1/2 tsp. sugar. Once combined add to the meatballs and stir. Cover and cook on simmer for about 20 minutes.
- Place in a bowl and serve.