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.
- 1 pound hamburger
- 1/4 cup whole fresh mint leaves
- 1/4 cup whole blanched almonds
- 1 cup feta
- 1 tsp garlic salt
- 1 egg
- 1 tsp black pepper
- plus a little olive oil for drizzling
- 1 cup fresh mint
- juice of one 1/2 lemon
- 2 cloves garlic
- 1/2 tsp salt
- 1/4 tsp pepper
- Preheat the oven to 375F. Cover a lipped cookie sheet with tinfoil.
- Put the mint and almonds in a food processor and process until the almonds are finely ground. Add in the ground beef, garlic salt, egg, black pepper and feta. Process until thoroughly combined.
- Using an ice cream scoop, portion out the beef mixture into round balls and place a couple inches apart on the cookie sheet. Drizzle them with just a little bit of olive oil.
- Bake the meatballs for about 30 minutes, or until cooked through.
- Put all of the ingredients in a blender and process until the mint is well chopped and the mixture is well blended. Pour over the meatballs.
- Serve along side fattoush or a light lettuce salad.
Serving sizes will depend on your ice cream scoop, but I got 6 large meatballs out of mine. You could serve 3 people two meatballs each.
That sounds AMAZING! I’m still laughing about the “other water” too…