Kitchen Daily 2/18/14

Meatballs are a matter of international importance, with technique and ingredients revealing the lineage of your culinary taste and skill levels as a cook. Usually smothered in some kind of wonderful sauce, they're the perfect winter meal offering comfort when it's cold outside. In this video, Chef Cheryl Dent finds inspiration in the Mediterranean with these classic Greek meatballs made in the KD101 test kitchen.

Greek Turkey Meatballs
Serves: 4
Cooktime: 25 minutes Ingredients:
1 tablespoon olive oil
½ cup yellow onion, finely chopped
1 red bell pepper, finely chopped
1 pound ground turkey
¼ cup flat leaf parsley, chopped
1 Tbsp fresh mint, chopped
2 cloves garlic, minced
4 ounces crumbled feta cheese
¼ cup seasoned breadcrumbs
1 egg
juice of half a lemon
¼ tsp nutmeg, freshly grated
¾ tsp salt
Pepper to taste

Preparation:
Preheat oven to 350. Prepare a baking sheet for meatballs. Cover baking sheet in aluminum foil and spray with nonstick spray. In a skillet, heat olive oil and add onions. Sauté until onions are translucent. Add red peppers and cook until peppers soften slightly. Set aside and cool. In a large bowl, combine all remaining ingredients. Add in cooled onions and peppers and mix by hand until well incorporated. Form into 1 ½ inch balls and place on prepared baking sheet. Bake for 15 minutes then turn each on the baking sheet and bake for another 5 minutes.

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