GREEK MEATBALLS

I had the whole house to myself today.  Unfortunately, I spent most of the day baking and making food for the Farmer's Market.  I did manage to fit in a much needed yoga practice and some serious spring cleaning though.  It is amazing how much you can get done when you have no distractions! I was alone for dinner tonight and had some ground beef that needed to be made into something delicious, so I decided to make Keftethes, otherwise known as Greek Meatballs. Those crispy delicious potatoes you see are the same ones I made for Easter, so if you're interested in those, take a peek at that earlier posting.

KEFTETHES - GREEK MEATBALLS

1 organic egg

1/2 cup fresh whole wheat breadcrumbs

1 small organic onion, minced

1/2 lemon, juiced

1 Tbsp chopped fresh parsley

1 Tbsp chopped fresh mint

1 tsp sea salt

freshly ground organic black pepper

1 pound organic ground beef or lamb

organic flour for coating

olive oil for frying

Method:  Beat egg lightly in a mixing bowl.  Stir in breadcrumbs, onion, lemon, herbs and seasonings.  Leave for 10 minutes.  Add the meat and blend lightly and thoroughly, mixing with your hands if necessary.  With moistened hands, shape into balls about the size of a small egg. Roll in flour and flatten to a thick patty.  Shallow fry in hot oil in a cast iron skillet until nicely browned, about 3-4 minutes each side.