I have a folder full of recipes. It is a folder of the sort you might see a twelve-year-old boy carrying around with a picture of some soccer star making a goooooaaaaaaaallllll in front of a stadium full of cheering fans.
I bought it at the drug store downtown when the stack of papers containing my scribbled recipes was threatening to take over our home office. And when I say home office I mean the desk in our living room.
On the front of the folder I have written the word BLOG in big bold red Sharpie letters just in case I leave it somewhere and a jealous twelve year old stuffs it into his backpack. When his mom rifles through his backpack to check for forgotten bananas and lost mittens she will see my folder full of recipes with BLOG written on the front and contact me immediately…. or throw the whole thing in the garbage.
Anyway, this is where I keep all the recipes that really rocked that I want to share with you on this blog. Problem is, I frequently forget about this folder with all its rockin’ recipes and just make a bunch of new stuff, but occasionally I run out of ideas and I remember my folder and revisit all the wonderful gems I have made in the past. Gooooooaaaaalllllllll indeed.
One of these treasures is this fantastic recipe for Greek-inspired meatballs in tomato sauce. It sounds very Italian but the fresh mint, cinnamon, marjoram, and nutmeg will have you thinking otherwise.The meatballs are shaped into svelte little ovals, breaded, and fried which make them a little bit crispy and more indulgent than your typical oven-roasted meatballs.
You can use ground lamb to really drive the Greek-point home or ground beef or a combination of both would also be delicious. There is a good amount of bread and eggs involved in this recipe so they are of the soft, fluffy variety, which is what I prefer in a meatball. Sausage and meatballs are not the same thing, but that’s just me.