My mom and I absolutely love Greek avgolemono soup. Recently, I made this meatball version when she was visiting. Springtime in a bowl! Light, bright and fresh.
This recipe was adapted from The New York Times, contributed by Melissa Clark. I used homemade stock and modified the method.
Yield: Serves 4
1 pound ground chicken, ground turkey, or beef, very cold
3/4 cup chopped fresh dill or parsley, plus more for garnish, divided
1/2 cup grated yellow onion (from about 1 small onion)
1/4 cup grated carrot (from about 1 carrot)
1/4 cup uncooked long-grain rice, such as Basmati or Carolina, well rinsed and drained
2 garlic cloves, finely grated, pushed through a garlic press, or minced
1 teaspoon fine sea salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
1/2 teaspoon finely grated lemon zest
6 cups chicken stock (I used 4 cups homemade turkey stock + 2 cups chicken stock)
2 large eggs, at room temperature
1/3 cup fresh lemon juice (from about 2 lemons)
freshly grated nutmeg, for serving, optional
In a large mixing bowl, combine ground chicken, 1/4 cup dill, onion, carrot, rice, garlic, salt, pepper and lemon zest. Gently mix with your hands until well combined.
Gently form the mixture into 24 to 30 meatballs, each about 1 1/4 inches in diameter, placing them on a plate or baking pan. (I used a cookie scoop to evenly ration the meat mixture.)
Cover and chill for at least 20 minutes or up to 24 hours. This helps the meatballs keep their shape while cooking.
In a large pot, bring stock to a boil over high heat. Reduce to medium and use a slotted spoon to carefully add meatballs to the pot. The broth should cover the tops of the meatballs by about 1/2 inch. If not, add a little water. Simmer gently, adjusting the heat so the broth doesn’t boil, until meatballs are cooked through and rice is tender, 25 to 35 minutes. (You can break open a meatball to test it.) Remove pot from heat.
In a medium bowl, whisk together eggs and lemon juice until just mixed. Slowly add a ladle of warm broth to egg-lemon mixture, whisking constantly. Whisk in another two ladles of broth to temper the egg mixture.
Slowly drizzle the egg-lemon mixture back into the pot with the meatballs, stirring gently so you don’t break apart the meatballs.
Return the pot to medium-low heat until it just starts to simmer. (Wait for a bubble or two to appear, but don’t let the pot boil.) The broth should be silky.
Remove from heat, stir in remaining 1/2 cup dill. Taste and add salt and pepper, if needed. (It may need quite a bit of salt if you are starting with unsalted broth.)
Garnish with nutmeg, if you like, and dill, and serve.
This comfort food dish was very well-received in my house. Everyone in my family was fighting over the leftovers! It was easy, full-flavored, and absolutely delicious.
The recipe was adapted from Bon Appétit, contributed by Chris Morocco. I modified the proportions and substituted sour cream for the heavy cream. I also adjusted the consistency of the finished dish with pasta cooking water. Great.
Yield: Serves 8
6 T extra-virgin olive oil, divided
1 3/4 lbs ground pork, turkey, beef, or chicken, preferably dark meat
2 medium onions, finely chopped
8 large garlic cloves, thinly sliced
3 Calabrian chiles in oil, finely chopped, or 1 1/2 tsp crushed red pepper flakes
7 T double-concentrated tomato paste
7 T sour cream or heavy cream
freshly ground black pepper
1 1/4 to 1 1/2 lbs (20 to 24 oz) rigatoni, gemelli or other short pasta
2 oz Parmesan, finely grated, plus more for serving (I used Parmigiano-Reggiano)
basil leaves, for serving
Heat 3 tablespoons of oil in a large Dutch oven over medium to medium-high.
Add ground meat in 12–14 pieces (patties), spacing evenly, and season with salt.
Let cook, undisturbed, until deeply browned underneath, about 3 minutes.
Turn over and cook until deeply browned on opposite side, about 3 minutes. Transfer to a plate. (It won’t be cooked through.)
Add remaining 3 tablespoons of oil to pot over medium heat.
Cook onion, stirring often, until softened and just beginning to turn golden around the edges, about 5 minutes.
Add garlic and cook, stirring often, until fragrant, about 2 minutes.
Add chiles/red pepper flakes and tomato paste and cook, stirring often, until paste is slightly darkened in color, about 3 minutes.
Return meat to the pot and break up into small pieces.
Add sour cream/heavy cream and 2 1/4 cups water.
Bring to a simmer, then reduce heat, and simmer gently until liquid is reduced by one third and flavors have come together, 15–20 minutes.
Season ragù with salt and pepper.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid.
Add pasta to ragù along with 1 cup pasta cooking liquid and Parmesan.
Cook, stirring and adding more pasta cooking liquid if needed, until sauce coats pasta, about 2 minutes.
Transfer to a serving dish or individual bowls. Garnish with basil and reserved Parmesan. Serve.
These Greek-inspired chicken burgers were juicy and flavor-packed. They were relatively healthy too! We ate them on Memorial Day with corn and potato salad on the side. Delicious.
This recipe was loosely adapted from Bon Appétit, contributed by Sue Li. I used freshly ground chicken thighs, added feta, and modified the proportions and method. The original recipe notes that in order to keep the burgers moist, it is important that the meat isn’t packed too tightly. I think that the exorbitant amount of spinach also kept the burgers moist.
Many years ago, my husband and I first tried Romesco sauce while on vacation in Barcelona. It was served with grilled ramps. We were instant fans! Using jarred fire-roasted red peppers as a shortcut is an absolute genius way to create it. I served the meatballs and sauce in this dish with slices of sourdough baguette to sop up every last drop. 🙂
This recipe was adapted from Bon Appétit, contributed by Sara Frost. I modified the proportions. The original recipe notes that the delicious sauce can add richness to other lean proteins such as fish, pan-roasted chicken breast and can also be used as a dip for vegetables. Next time, I may serve this dish with grilled scallions. Yum.
My son ate the leftover meatballs and baguette as a luxurious sandwich with melted cheese, topped with Romesco sauce, of course. This dish could also be served as a fabulous appetizer.
Yield: Serves 4 to 6
1 3/4 lbs ground turkey
2 large eggs, beaten to blend
1/2 cup panko
2 tsp ground cumin
2 tsp onion powder
2 tsp paprika
4 to 6 T finely chopped parsley, plus more coarsely chopped for serving
1 1/2 tsp kosher salt, plus more to taste
2 T plus 1/2 cup olive oil
1/2 cup toasted almonds (I used toasted sliced almonds)
1 12 to 16-oz jar fire-roasted peppers in water, drained (I used Trader Joe’s)
2 to 4 small garlic cloves, crushed (I used a garlic press)
1 T red wine vinegar
1/4 tsp cayenne pepper
finely grated zest of half of a lemon
crusty bread, for serving, optional (I served it with a sourdough baguette)
Preheat oven to 425°. (I set my oven to convection roast.)
Using your hands, mix ground turkey, eggs, panko, cumin, onion powder, paprika, parsley, and 1 1/2 teaspoons of salt in a large bowl.
Working one at a time, use a 1 1/2-inch scoop out to ration out the mixture. (I had 28 meatballs.) Place on a plate.
Heat 2 tablespoons of oil in a large ovenproof skillet over medium. (I used a large stainless steel “all-in-one” pan.)
Working in 2 batches, cook meatballs until golden brown all over, about 2 minutes per side.
Transfer skillet with all of the meatballs to oven and bake until cooked through, 5 to 7 minutes.
While the meatballs are baking, pulse almonds in a food processor until coarsely ground. Transfer to a medium bowl.
Pulse drained fire-roasted peppers, garlic, vinegar, and cayenne in food processor until almost smooth.
Transfer to bowl with almonds and stir in remaining 1/2 cup oil; season Romesco sauce with salt, to taste.
Spoon romesco sauce onto a platter or into shallow bowls; arrange meatballs on top.
Finely grate lemon zest over and scatter coarsely chopped parsley on top. Serve with crusty bread, as desired.
I don’t typically make dishes with Asian flavors, so this dish was a nice change of pace. Tsukune, Japanese grilled chicken meatballs, and the sweet and sour sauce they are typically served with were the inspiration behind this weeknight dish. The sauce was essential to this sheet-pan meal as well- we repeatedly drizzled it over everything.
This recipe was adapted from Bon Appétit, contributed by Deb Perelman. I used freshly ground chicken thighs and omitted the water in the meatballs. The original recipe suggests using this tasty sauce on pork chops as well.
Yield: Serves 4
For the Sauce:
2/3 cup ketchup
4 T (1/4 cup) Worcestershire sauce
2 T rice cooking wine or water
2 T honey
4 tsp soy sauce
1 1/2″ piece ginger, peeled, finely grated
1/2 tsp freshly ground black pepper
For the Meatballs & Assembly:
2 heads of broccoli or 2 large broccoli crowns (about 1 1/2 lbs)
2 to 3 T vegetable oil, divided (I used canola oil)
2 1/2 tsp kosher salt, divided
crushed red pepper flakes, optional
1 to 1 1/4 lbs ground chicken (I used freshly ground chicken thighs)
1 large egg, beaten to blend
4 scallions, thinly sliced, plus more for serving
2 garlic cloves, finely grated
2″ piece ginger, peeled, finely grated
1/3 cup panko (Japanese breadcrumbs)
1 T toasted sesame oil
1/4 tsp freshly ground black pepper
cooked rice, for serving (I used brown Basmati rice)
lightly toasted sesame seeds, for serving, optional
To Make the Sauce:
Mix ketchup, Worcestershire sauce, rice wine or water, honey, soy sauce, ginger, and pepper in a small saucepan.
Measure out 1/4 cup mixture into a small bowl; set aside for glazing meatballs later.
Bring remaining mixture to a simmer over medium-high heat, stirring occasionally and reducing heat if needed, until sauce thickens, about 5 minutes. Transfer sauce to a small bowl.
To Make the Meatballs & Finish the Dish:
If freshly grinding chicken, use a meat grinder with the medium disk. Grind trimmed chunks of meat. (I used boneless, skinless chicken thighs.) Chill ground meat until ready to use.
Place a rack in upper third of oven; preheat to 450°. (I set my oven to convection roast.)
Line a rimmed baking sheet with foil.
Trim broccoli stems and remove from crown. Peel off tough outer skin; slice crosswise into ½” pieces.
Cut florets into 2″ pieces.
Toss on prepared baking sheet with 1 to 2 tablespoons of vegetable oil, 1 teaspoon salt, and a few pinches of red pepper flakes (if using). (I used a dash or red pepper flakes.)
Push broccoli to the edges of baking sheet to create a space for meatballs.
Brush space in the center of the pan with remaining 1 tablespoon of vegetable oil.
Mix chicken, egg, scallions, garlic, ginger, panko, sesame oil, pepper, and remaining 1 1/2 tsp salt in a medium bowl.
Using wet hands or a large cookie scoop, form into twelve 1 1/2″-diameter meatballs. (I placed the rationed scoops on a plate and then gently formed them into meatballs.)
Arrange the meatballs on the baking sheet; brush with some of the reserved glazing mixture.
Bake until meatballs are cooked through, 14–18 minutes, rotating halfway through the baking time
Remove from oven; heat broiler.
Brush meatballs with remaining glazing mixture; broil until broccoli is charred and meatballs are browned in spots, about 3 to 5 minutes- watching carefully.
Spoon meatballs and broccoli over rice in bowl. Drizzle with sauce and sprinkle with sesame seeds and scallion slices, as desired. Serve with additional sauce on the side to pass at the table.
Everyone loves meatballs- right? These were a healthyish version packed with cilantro and spinach. We ate them over rice topped with dollops of garlicky Greek yogurt sauce with roasted cauliflower on the side. Yum.
My husband was gifted a meat grinder for Christmas. 🙂 This was the first time he used it, grinding chicken thighs for these full-flavored meatballs. He plans to make burgers with blended meats next. Fancy!
This recipe was adapted from The New York Times, contributed by David Tanis. I prepared the seasoned meat about 6 hours ahead of time but it can even sit overnight in the refrigerator so that the meat absorbs the seasoning. I baked the meatballs (in the same oven as the roasted cauliflower) and used red pepper flakes instead of a serrano chile. I also added a yogurt sauce for serving. Fantastic.
Yield: Serves 4 to 6
For the Meatballs:
1pound spinach, washed
1 1/2pounds ground chicken (I used 5 freshly ground chicken thighs- medium grind)
2teaspoons kosher salt
1/2teaspoon freshly ground black pepper
1/2teaspoon lemon zest (I used the zest from 1/2 lemon)
pinch of ground cayenne
pinch of freshly ground nutmeg
1/2teaspoon crushed fennel seeds (I crushed them using a mortar and pestle)
pinch of ground cinnamon
1cup roughly chopped cilantro leaves and tender stems, plus more for garnish
1serrano chile, with seeds, finely chopped or 1/4 tsp crushed red pepper flakes
1cup soft fresh bread crumbs, from about 4 slices of crustless sandwich bread (I used 3 slices of Trader Joe’s Tuscan Pane, crusts removed, pulsed in a food processor)
1/2cup heavy cream, half-and-half, milk, or ricotta cheese
extra-virgin olive oil, for the baking sheet
lemon wedges, for serving
cooked rice, for serving (I served the meatballs over white Basmati rice)
yogurt sauce (or store-bought tzatziki), for serving (see below)
For the Sauce:
1 cup Greek yogurt (I used 2%)
pinch of ground cumin
1 garlic clove, finely grated or pressed through a garlic press
fresh dill, cilantro or parsley, finely minced, to taste
freshly squeezed lemon juice, to taste
coarse salt and freshly ground black pepper
Blanch the spinach: Plunge leaves a handful at a time into a pot of boiling water. Leave just long enough to wilt, about 30 seconds, scoop out with a spider or slotted spoon and drain in a colander and cool under running water. Repeat until all of the spinach is wilted.
Remove and squeeze wilted leaves into a ball. I used a potato ricer and squeezed out the excess liquid in batches.
Using a large knife, roughly chop spinach on a cutting board — you should have about 2 cups.
Squeeze into a ball again to remove excess water. (This may be done several hours or up to a day in advance and refrigerated.) Again, I used a potato ricer and removed the excess liquid in batches.
If freshly grinding the chicken, grind into a large bowl using the medium grinding disc.
Combine the ground chicken, salt, pepper, lemon zest, cayenne, nutmeg, fennel seeds, cinnamon, spinach, cilantro, chile (or red pepper flakes), egg, bread crumbs and cream in a large bowl. Using your clean hands, knead everything together, mixing well. Leave to absorb seasoning for 15 minutes or overnight. (I refrigerated it for about 6 hours.)
Make the sauce: Combine all of the ingredients and refrigerate for flavors to develop.
Test for seasoning: Take a small amount and flatten into a thin patty. Quickly cook in a small skillet, about 1 minute per side. Taste, then adjust the mixture’s seasoning if necessary.
Preheat the oven to 425 degrees, preferably on convection roast.
Using a large ice cream scoop or spoon, form 19 to 24 rough balls and place on a large plate. (The mixture will be soft.)
Using a brush, coat a rimmed baking sheet with olive oil.
Lightly form the meatballs and position them on the prepared baking sheet. Along the long side of the pan, I placed them in rows of 5. (I had 19 meatballs.)
Bake meatballs until well browned underneath, about 15 minutes. Using a stiff metal spatula, pry up and turn over meatballs (they may want to stick a bit). Bake until browned on second side and an instant-read thermometer inserted into the center of each one registers at least 160°, about 4 to 5 minutes more.
Serve over rice garnished with chopped cilantro, if desired. Serve with sauce (or tzatziki) and lemon wedges.
The large size of these meatballs prevents them from becoming overcooked in the oven- genius. I also loved the store-bought marinara shortcut. We ate them with an entire loaf of sourdough baguette garlic bread which was essential. 🙂
This recipe was adapted from Bon Appétit, contributed by Chris Morocco. I used ground turkey and modified the proportions. Easy and delicious comfort food. Everyone absolutely loved it!
Yield: 4 to 6 Servings, about 12 to 14 meatballs
3 T extra-virgin olive oil, plus more for baking sheet
3 large eggs
2 1/4 cups panko
3/4 cup milk or water
1 1/4 tsp Morton kosher salt
1 1/2 tsp garlic powder
freshly ground black pepper
1 1/2 oz Parmesan, finely grated (about 3/4 cup), plus more for serving (I used Parmigiano-Reggiano)
1 1/2 to 1 3/4 lbs ground turkey or ground beef (20% fat) (or other ground meat)(I used 1 2/3 pounds ground turkey)
warm homemade or store-bought tomato sauce (I used 28 oz jar of Rao’s marinara)
basil leaves, chiffonade or torn, for serving
Place rack in top third of oven; preheat to 425°, preferably on convection.
Lightly brush a large rimmed baking sheet with oil.
Using a sturdy wooden spoon, vigorously stir eggs, panko, milk, salt, garlic powder, several cranks of pepper, Parmesan, and remaining 3 T oil in a medium bowl until nearly a smooth paste.
Mix in one quarter of meat (combining just a small amount of meat in the beginning makes it easier to incorporate the rest without overmixing).
Add remaining meat and mix well to thoroughly combine, but don’t overwork it.
Using oiled hands or a large cookie scoop, form into 12 to 14 large meatballs and place on prepared baking sheet.
Bake meatballs until well browned underneath, about 15 minutes. Using a stiff metal spatula, pry up and turn over meatballs (they may want to stick a bit). Bake until browned on second side and an instant-read thermometer inserted into the center of each one registers 160°, 4–7 minutes.
Divide meatballs among plates and spoon some sauce over. Alternatively, warm the sauce in a large, shallow pan and place the meatballs into the sauce.