Somewhat surprisingly, my backyard is not overrun with mint. Sure, it’s overrun with dogs, various weeds and oregano (so much oregano!) but not mint. I do have a healthy mint plant, though, and usually I use it for mojitos, or as I like to call them, “Other Water.”
But anyway, I rarely use mint for savory dishes, generally just drinks and garnishes for ice cream. Today I was on my own for dinner, since Josh had to do some freelance work, and all I had in the fridge (that wasn’t calabrese, anyway) was ground beef. One of my go-to meals for myself is meatballs. I like meatballs. I mean, my twitter handle is chickenmeatball, after all. This time I thought I’d use some traditional flavors from Greek cuisine—like mint and feta.
I also thought that instead of a traditional tomato sauce, or a heavy bell pepper sauce, I would use up a bag of peas I had in the freezer, thaw them and make a mint-green pea sauce to pour over my meatballs. So I set about making the meatballs (recipe below) and it was all well and good until the meatballs were almost done and I went to make the sauce…..and realized I’d already used those peas up last week. Oy.
Always check to make sure you have ingredients before you begin cooking. Yeah, yeah I know. One of those days.
But I recovered nicely, I think. I just went all-in with the mint. I made a flavored oil with fresh mint, garlic cloves, lemon juice and olive oil, and drizzled it over the meatballs, which I ate alongside some prepared fattoush salad I had leftover from Hiller’s market. Not a bad finish.