Greek Meatballs with Yogurt-Mint Sauce

Greek Meatballs with Yogurt-Mint Sauce

Slow-simmered in a rich tomato sauce and served over rice with a tangy yogurt sauce and crumbled feta. Yum, yum.
Prep Time10 mins
Cook Time1 hr 20 mins
Cuisine: Greek

Ingredients

Meatballs

  • 2 lbs ground lamb
  • 4 tablespoons fresh mint chopped
  • 2 tablespoons fresh oregano chopped
  • Zest of ½ lemon
  • ½ cup olives chopped (green, black or mixed)
  • 3 cloves garlic minced
  • ½ red onion chopped
  • ½ teaspoon red pepper flakes
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ cup bread crumbs
  • 1 egg
  • Olive oil for browning meatballs

Tomato Sauce

  • 28 oz can crushed tomatoes
  • 3 cloves garlic minced
  • 1 tablespoon cumin ground
  • Salt and pepper to taste

Yogurt-Mint Sauce

  • 1 cup Greek yogurt
  • Zest of ½ lemon
  • Juice of one lemon
  • ½ teaspoon salt
  • 1 teaspoon sugar
  • Garnish
  • Feta crumbled
  • Fresh herbs mint and oregano

Instructions

Meatballs

  • Combine meatball ingredients in large mixing bowl. Form meatballs.
  • Heat a large pot on medium heat. Add oil to coat the bottom. Add half the meatballs, keeping space between them.
  • Brown well on one side and flip to brown the other side. Roll to sides and brown.
  • When nicely browned, put on a plate and repeat with remaining meatballs. Put on plate.

Tomato Sauce

  • Add crushed tomatoes, garlic and cumin to pan. Scrape bottom and combine well. Add meatballs, season with salt and pepper, bring to a simmer. Turn down to low.
  • Cook for about an hour with lid slightly open. Scrape bottom occasionally to prevent burning.
  • Meatballs are done when tomato sauce thickens.

Serve with Mint Sauce and Feta Over Rice

  • Prepare rice of your choice. Combine the yogurt sauce ingredients.
  • Spoon yogurt sauce on top of meatballs and crumble feta over it.
  • Garnish with fresh herbs and olive oil.

Moroccan Seasoned Meatballs

Moroccan Seasoned Meatballs

Moroccan Seasoned Meatballs Seasoned with a Moroccan-style blend of fresh mint, cinnamon, coriander and cumin and simmered in tomato sauce, these tender lamb meatballs make a flavorful change from their Italian-style cousins.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins

Ingredients

Meatballs

  • 1 lb ground lamb
  • 1 egg slightly beaten
  • 1 clove garlic very finely chopped
  • 2 tablespoons bread crumbs
  • 1 ½ tablespoons fresh mint leaves finely chopped
  • 1 tablespoon fresh parsley finely chopped
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons cooking oil

Sauce

  • 2 tablespoons cooking oil
  • ½ cup onion chopped
  • 3 cloves garlic very finely chopped
  • 2 cups diced tomatoes undrained
  • ½ to 1 teaspoon cinnamon
  • ½ to 1 teaspoon ground coriander
  • Salt and pepper to taste

Instructions

  • Combine the lamb, egg, garlic, bread crumbs, mint, parsley, cinnamon, coriander, cumin, salt and pepper in a large bowl. Form the mixture into 16 to 18 meatballs about 1 ¼ inch in diameter.
  • Heat the olive oil in a large, heavy skillet over medium-high heat. Add the meatballs and cook until lightly browned on all sides, about three minutes total. Transfer the meatballs to a plate, drain the excess fat from the pan and return it to the stove.
  • To make the sauce, heat the olive oil over medium heat. Add the onion and sauté until soft and translucent, 3 to 4 minutes. Add the garlic and continue cooking until fragrant, one minute longer.
  • Stir in the tomatoes. Add ½ teaspoon each of cinnamon and coriander and season to taste with salt and pepper. Cook for two minutes, then taste again and adjusted the spices as desired.
  • Return the meatballs to the pan and turn several times to coat them with the sauce cover and simmer slowly until the meatballs are cooked through, 6 to 8 minutes.
  • Transfer the meatballs and sauce to a serving dish, garnish with parsley and serve with steamed white rice.

Easy Barbecued Beef

Easy Barbecued Beef

This easy barbecued beef recipe takes advantage of your traditional slow-cooker. It’s great for any cookout or potluck dinner. Chuck roast makes delicious shredded beef sandwiches. The recipe calls for ketchup however, you may substitute tomato paste for a slightly less sweet dish. In any case, this barbecued beef is sure to please your family.

Ingredients

  • 3- pound boneless grass-fed chuck roast
  • 1 ½ cups ketchup or tomato paste
  • 2 tablespoons Dijon style mustard
  • ¼ cup red wine vinegar
  • 2 tablespoons Worcestershire sauce
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 clove garlic diced

Instructions

  • Place chuck roast in your slow-cooker.
  • Combine remaining ingredients in mixing bowl to make sauce. Pour mixture over Chuck roast.
  • Cover and cook on low 8 to 10 hours or 4 to 5 hours on high.
  • Remove roast from slow-cooker and shred meat with a fork. Place shredded meat back into the slow-cooker and stir to evenly coat with sauce.
  • Serve alone or atop whole-grain sandwich buns and top with additional barbecue sauce if desired.

Notes

If you like your meat a touch sweeter, add a tablespoon or two of date sugar while it is still hot to allow it to dissolve.

Queso Fresco

Queso Fresco

Want to make queso fresco at home? Here is an easy recipe to make this homemade cheese that is a popular topping for tacos, nachos, enchiladas and tostadas. Many Latin foods use this ingredient and it is so easy.

Ingredients

  • ½- gallon fresh whole low-fat or skim milk
  • 1 tablespoon coarse salt
  • 3 Tbsp white vinegar

Instructions

  • Assemble a cheese cloth lined colander.
  • Heat the milk and salt stirring constantly to prevent sticking.
  • Bring it to a boil, turn the heat to low, and add 3 tablespoons of distilled white vinegar.
  • Watch and stir. Almost immediately, the milk will separate into curds and whey. If not, add one more tablespoon of vinegar. Continue to stir gently to encourage whey extraction and curd formation.
  • Drain into the cheesecloth-lined colander in the sink. Let sit for 5-10 minutes, until the cheese is cool enough to handle. Form the curds into a ball or disc while squeezing excess whey through the cheesecloth. At this point the cheese is ready to eat, but if you prefer a drier, firmer cheese, you can set it on a plate or a sheet pan with a plate on top of it. Use some kind of weight — cans, pots and pans, or books — to press it down for 15 more minutes or up to a couple of hours.
  • Crumble over tacos or enchiladas, or sprinkle into a salad. Slice as a side with your morning sausage and eggs.

Notes

This cheese is not a melting cheese. It is best enjoyed as is, fried or baked — just as long as you don’t need it to become gooey.

Vanilla Cream Cheesecake Fat Bombs

A word of caution to anyone not living the keto lifestyle. If you are primarily burning carbohydrates and just add a lot fat such as in these luscious fat bombs, you will not induce ketosis and you will likely put on weight. There is a science to it. Ketosis first, then fat bombs for fun.

Vanilla Cream Cheesecake Fat Bombs

These delicious vanilla cheesecake fat bombs are high on taste and will give you a long-lasting boost of energy. They are deliciously creamy and taste just like cheesecake.

Ingredients

  • 8 oz cream cheese softened
  • 2 teaspoons vanilla extract
  • 2 oz erythritol or other no carb sweetener of choice
  • 1 cup heavy whipping cream

Instructions

  • Add cream cheese, vanilla and sweetening together in a mixing bowl. Mix on low speed for 2 minutes or until you reach a smooth consistent texture.
  • Add half the heavy whipping cream and mix for another 2 minutes. Let the mixture sit for 3-5 minutes to allow the erythritol time to dissolve.
  • Add the other half of the heavy whipping cream and mix on medium speed for 3 minutes or until the mixture is thick with firm peaks.
  • Gently spoon mixture into molds of your choice. Set in the fridge for at least 1 hour.

Notes

Suggested molds: mini cupcake pan with liners or 2 oz acrylic soap molds. The cupcake method with liners is much less messy.

Lamb Chops with Balsamic Reduction

Lamb Chops with Balsamic Reduction

This recipe for lamb chops is a favorite on our homestead. The title sound fancy but it is an easy and quick recipe for two people (we eat two chops each). Rosemary, basil and thyme give it great flavor.
Prep Time18 mins
Cook Time12 mins
Course: Hot Entrée
Cuisine: American

Ingredients

Chops:

  • 4 lamb chops 3/4” thick
  • 3/4 tsp dried rosemary
  • 1/4 tsp dried basil
  • 1/2 tsp dried thyme
  • Salt and pepper to taste
  • 1 tbsp cooking oil

Sauce:

  • 1/4 cup minced shallots or onions
  • 1/3 cup balsamic vinegar
  • 3/4 cup lamb broth or chicken broth
  • 1 tbsp butter

Instructions

  • In a small bowl or cup mix the rosemary, basil, thyme, salt and pepper. Rub onto both sides of the chops. Cover on a plate for 15 minutes.
  • Heat cooking oil on medium high. Place chops in skillet, and cook for about 3 ½ minutes per side for medium rare. Remove from skillet and keep warm.
  • Add shallot (or onions) to skillet and cook until browned. Stir in balsamic vinegar, scraping pan drippings from the bottom of skillet.
  • Stir in broth. Continue to cook and stir over medium heat for about 5 minutes, until sauce has reduced by half.
  • Remove from heat and stir in the butter.
  • Pour sauce over chops and serve.

Notes

  • Try substituting red wine or red wine vinegar for the balsamic vinegar.
  • Doubling the recipe more than doubles the amount of time to reduce the sauce.

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