Greek Meatballs In White Wine
Added by: Sandra Hall (chefsandy@dinnersondemand.biz)

Yield / Serves: 4 
Ingredients 

3/4 lb ground lamb
3/4 lb ground beef or veal
1- small yellow skinned onion, finely minced or grated
Handful Italian parsley, minced
kosher salt and cracked black pepper
1 tbsp butter
1 Tbsp extra virgin olive oil
1 C. dry white wine
1/2 large lemon
1 C. creme fraische, greek yogurt or sour cream (optional, but worth it)
2 cloves crushed garlic
1 tsp. fresh, minced oregano

Directions 

Preheat a medium skillet over Medium-High heat. Combine meat, onions, parsley,
S&P. Add butter and oil to pan and begin rolling small, bite-sized balls,
adding balls to pan as you go. Cook balls 10-12 minutes, shaking pan
occasionally to brown equally on all sides. Add garlic and cook for 30 seconds.
Deglaze pan with wine and reduce by half. Remove pan from heat, add the oregano
and squeeze the juice of 1/2 lemon over the meatballs. (If using the creamy
add-in suggestions, I would whisk it in at this point.) 
Tips 

Serve over steamed rice or orzo w/shaved carrot and a green vegetable on the
side.

Cilantro Mousse

Serves approximately 6

1-8oz package cream cheese
½ c. mayonnaise
1 bunch cilantro, washed and stems removed
½ c. water
1 Serrano chili
1 clove garlic
1 envelope unflavored gelatin


This recipe is quick and easy, but you MUST have all ingredients lined up and
ready to roll before you begin!

Dissolve gelatin in ¼ cup cold water, and then add ¼ cup boiling water. 
Mix well (very, very quickly!) Put all ingredients, including gelatin mixture,
into a food processor and pulse to chop/mix. When everything is thoroughly
mixed, pour into your mold, cover with saran wrap and refrigerate for 4 hours
or overnight. Serve with assorted crackers or slices of mixed breads. This IS
spicy, depends on the pepper you chose, so be forewarned! It is also darn tasty!

Chef Sandy Hall
Dinners on Demand Personal Chef Service
Chefsandy@dinnersondemand.biz