Greek Meatballs Con Attitudine Recipe

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Ingredients:

Serving

the balls
1 lb (500g) minced lamb , room temp. you can use whatever meat you like but lamb is what''s right for this.
1 thick slice of bread, small chunks & the end piece is best , into the blender.
1 egg beaten , into the blender
1/4 cup (60g) chopped grape leaves , into the blender
1 tbsp ouzo or 1 anise seed, finely chopped, into the blender
a pinch or two of b sil, into the blender
1 tbsp parsley , into the blender
1 clove garlic, finely chopped , into the blender
4 kalamata olives, seeded and chopped , into the blender
3 or 4 fresh mushrooms , sliced into the blender.
3 tbsp sour cream , into the blender
1 tbsp parmesan cheese , into the blender
salt and fresh ground pepper , into the blender.
the sauce
3 tbsp butter or olive oil
3 tbsp all purpose flour
1/2 tsp salt
4 cups whole milk, room temp
1/4 (60g) cup frozen whole kernel corn, room temp , you can chop this up a bit if you like.
2 tbsp dry white wine , retsina works.

Directions:

Balls:
1. Put everything but the meat into the blender (or food processor) and give it a few pulses. You want a well mixed but chunky outcome, not a puree. It should be thick, like mashed potatoes, not watery. If it’s too liquid add a bit of bread.
2. Put the meat in a mixing bowl, add the blender contents and mix thoroughly, by hand.
3. Roll into small, 1 1/2” (4cm) balls and place on a rack in a roasting pan.
4. Cover pan lightly, so steam can escape, and bake at 350 deg F (175 C) for 45 - 50 minutes, allow to cool slightly.
The Sauce:
1. While the balls are in the oven, put the butter, flour and salt into a medium sauce pan and heat until you get a smooth, thick past.
2. Take the pan off the stove and slowly add the milk, stirring with a whisk.
3. Put the pan back on the burner and bring to a simmer, stirring constantly.
4. Stir and allow to simmer for three to five minutes. If the sauce is a little too thick for your taste, add some milk.
5. Add the corn and the meatballs and bring back to a simmer, stirring constantly.
6. Turn off the burner, salt and pepper to taste, stir, cover and let stand 5 minutes.
I normally serve this over rice or pasta, done al dente, with a fresh green salad. Ompa.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	255.23 Kcal (1069 kJ)
Calories from fat	111.56 Kcal
		% Daily Value*
Total Fat	12.4g	19%
Cholesterol	73.63mg	25%
Sodium	531.45mg	22%
Potassium	493.7mg	11%
Total Carbs	21.75g	7%
Sugars	12.99g	52%
Dietary Fiber	0.99g	4%
Protein	11.97g	24%
Vitamin C	1.9mg	3%
Vitamin A	0.1mg	4%
Iron	0.9mg	5%
Calcium	400.8mg	40%

Amount Per 100 g
Calories	79.88 Kcal (334 kJ)
Calories from fat	34.92 Kcal
		% Daily Value*
Total Fat	3.88g	19%
Cholesterol	23.04mg	25%
Sodium	166.33mg	22%
Potassium	154.51mg	11%
Total Carbs	6.81g	7%
Sugars	4.07g	52%
Dietary Fiber	0.31g	4%
Protein	3.75g	24%
Vitamin C	0.6mg	3%
Iron	0.3mg	5%
Calcium	125.4mg	40%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

5.9

Points
7

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium

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