While walking through the grocery store something just kept saying meeeeatballs. Meeeeatballs. But I wanted to do something a little different, which meant using a different protein. Turkey, chicken, ground beef – those are my go-tos when it comes to ground meat for oven-baked meatballs. But why not ground pork? WHY NOT?! When I next noticed feta, a Greek-inspired meatball quickly took shape.
Mix 1 lb ground pork with 2 chopped scallions, 3 cloves of garlic (minced), crumbled feta (no measurements…maybe 3 oz?), a couple dashes of cumin, a few heavy dashes of dill, a little onion powder, ground pepper, and a little salt (depending on how salty your feta is). Form the mixture into 15 meatballs and cook at 375 for about 20 minutes. (I pulled mine out at about 23 minutes and they were a little dry.)
I served with a grain mix and roasted cauliflower topped with pine nuts and lemon tahini sauce. Once it was all on the plate, I realized it ended up all tasting good together with that sauce (tahini, lemon juice, water, salt, and pepper) drizzled over everyyyything. When I was unsure if this was anything special (how could it be when I created the recipe on the fly and prepped the whole thing while getting Finn ready for bed?), my beau said about three times that he really enjoyed it and asked that I make it again soon. And that, my friends, is what we call a win.
Peaches to Apples 