Mediterranean Meatball Appetizers |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Meatballs are fun-no matter what the presentation is. In this preparation, I am using lamb, but you can use any meat you have on hand. This is also yet another application for Goat Cheese, which I have been experimenting with extensively in the past week or so. Ingredients:
1 pound of ground lamb (or other meat. pork works well.) |
1/2 cup of breadcrumbs |
3 tablespoons of semi-soft goat cheese |
1 teaspoon of dried basil or a handful of fresh basil |
1 teaspoon of dried thyme or 1 tablespoon of fresh thyme |
1 egg |
1/2 teaspoon of salt |
1 teaspoon of pepper |
dash of balsamic vinegar (i used about a tablespoon.) |
1/4 cup of flour (for dredging) |
1/4 cup of white wine |
2 tablespoons of orange juice concentrate |
Directions:
1. Combine the meat, breadcrumbs, cheese, basil, thyme, egg, salt, pepper and vinegar in a food processor.
2. Roll mixture into small 1 1/2 inch meatballs.
3. Heat some oil in a skillet. (Preferably Olive Oil)
4. Dredge the meatballs in the flour.
5. Pan Fry as many meatballs as possible in the skillet for about 10 minutes.
6. At this point, the pan should have some nice crusty morsels in the bottom of it.
7. De-glaze the pan with the white wine.
8. When the wine comes to a boil, add the OJ Concentrate and stir to make sure it dissolves.
9. Cover and allow to simmer for another 10 minutes on low heat.
10. Remove the meatballs from pan and place on a platter with some toothpicks.
11. You can also mix the white wine reduction with some plain yogurt, salt, and garlic for a cool dipping sauce. (optional)
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