We are itching to go on vacation. It has been two long years since we had a real vacation, and that was a glorious summer spent in France. I am finding myself talking about faraway places terribly often. I even have Lenny chatting about it, and he is usually the one who is sensible; we need to stay home, focus and work. Now I find him daydreaming along with me. I think we are truly wanders at heart, and if a long-lost Uncle Bob suddenly left us his millions, it wouldn’t be hard for us to begin that journey together.
When we begin chatting about holidays, Paris always comes to mind first. It is a love of ours and we never get tired of going there. Lately, I have been losing myself in Greece. Do I even dare share this with you? Before you know it we will be bumping shoulders. Then I started discovering more of Greece on Instagram. Why am I doing this to myself? After scouring gorgeous photos, I have worked up an appetite and head over to Peter’s, where I lose myself over plates and plates of delicious Greek food.
This is only the beginning … it gets worse. We have been painting the house this week and have been tossing around colors for the powder room. Greece is under our skin in a bad way, and now our powder room has stark white walls and an Isle of Capri blue ceiling (yes, that was the name of the paint we were drawn too). Now we sit in that little powder room dreaming of sand under our toes, sunshine beating on our shoulders and an Ouzo in our hand.
In the meantime, while we continue to contemplate jumping boat, we have this delicious recipe that will take you to a Greek island more affordably. It is a spin off of a dish we love Pork Souvlaki. We adore making meatballs and have been playing with different meats, seasonings and takes on a tradition meatball. Wait until you taste the winter one we will be sharing once it begins to get chilly out. This recipe, I can say, has become a favorite. I use ground lamb and heavily season it with lemon zest and juice (why waste any of it), fresh garlic and oregano. Then I brown the little meatballs alongside shallots and garlic that have been sautéed with olive oil. Such a refreshing and light take on otherwise heavy meatball. Perfect served over a smear of tzatziki on a warm slice of lavash.
Lamb Souvlaki Meatballs
- 1 pound of ground lamb
- 1/2 cup panko
- 1 egg
- 1 small lemon, juice and zest
- 1 large garlic clove, minced finely
- 1/4 cup fresh oregano, roughly chopped
- kosher salt
- fresh cracked black pepper
- 2 medium shallots, thinly sliced
- 2 medium garlic cloves, thinly sliced
- 3 tablespoons olive oil
- 1/4 cup white wine
- In a mixing bowl combine the lamb, panko, egg, lemon juice and zest, oregano, and a sprinkle of salt and pepper.
- Using your hands mix well.
- Shape the mixture into small meatballs, I was able to get 24 of them.
- Heat 2 tablespoons of olive oil in a large frying pan over medium heat.
- Add the shallots and garlic, lightly sauté over medium-low heat, until golden brown. This will take about 4 minutes.
- Remove the mixture from the pan.
- Add the remaining 1 tablespoon of olive oil to the same frying pan and add the meatballs.
- Continue to cook over medium-low heat until the meatballs are golden brown; about 2 – 3 minutes pre side.
- It depends on the heat of your stove. Do not overcook the meatballs.
- It is okay that they are still somewhat raw on the inside.
- Once the meatballs are golden brown add the wine to the pan, gently stir, cover and lower the heat to a low simmer.
- Continue to cook for a couple minutes.
- Stir in the shallot mixture, stir and cook for another minute.
- Remove from the heat.