Greek Meatballs

Published in: Cuisine At Home

1 cup Bread Crumbs
1/4 cup Milk -- whole or 2 %
1/4 cup Feta cheese -- crumbled
1/4 cup Parsley -- minced
2 tablespoons Scallions -- minced
1 teaspoons Salt
2 teaspoons Oregano -- dried
1 whole Egg -- lightly beaten
1 pounds Ground chuck
2 tablespoons Olive oil
3/4 cup Kalamata olives -- pitted and halved
1 tablespoons Garlic -- minced
1 teaspoons Red pepper flakes
2 cans Tomatoes Whole -- 2 -28 oz cans
Salt and pepper -- to taste
1 recipe Feta Yogurt Dressing
1 recipe Lemon Couscous

Combine crumbs, milk, feta, parsley, scallions, salt, oregano, and egg in
a mixing bowl. Stir in the ground chuck and mix lightly but well. Shape
the mixture into balls about 2" in diameter. Heat oil in a large saute
pan over medium high. Add meatballs and brown on all sides, about 5
minutes. Remove from pan and keep warm. Add olives, garlic, and pepper
flakes to the pan and saute 1 minute. Stir in tomatoes and cook 10
minutes. Season with salt and pepper, return meatballs to the pan, and
simmer 5 minutes, or until cooked through. Serve over couscous, topped
with feta dressing and garnished with cucumber and lemon zest.

Feta Yogurt Dressing

Published in: Cuisine At Home

1/4 cup Feta cheese -- crumbled
1/4 cup Yogurt -- plain
2 tablespoons Lemon Juice -- fresh
Salt and pepper

Combine all ingredients in a bowl and stir well. Cover and chill until
ready to use.
Serve with Greek Meatballs.

Lemon Couscous

Published in: Cuisine At Home

3/4 cup Chicken broth
1/4 cup Lemon Juice -- fresh
1 tablespoons Butter -- unsalted
1/2 teaspoons Salt -- kosher
3/4 cup Couscous -- plain

Bring broth, lemon juice, butter, and salt to a boil in a saucepan.
Remove from heat, add couscous, stir, and cover. Let stand 5 minutes,
then fluff with a fork.

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