Greek Meatballs

After being together 11 months, I pretty much know what Dennis likes to eat. I quickly learned that the word feta, Mediterranean, or Greek would make his eyebrows perk up. So sometimes I come across a recipe and I know he'll love it. Just like with this recipe. It's another recipe from Weight Watchers, but this time it comes from Take Out Tonight. A great cookbook that takes popular restaurant dishes and makes them healthier. I keep coming back to it with great success.

The buzzwords for Dennis would be Greek, meatballs, and orzo. What's not to like? (If only feta had made it in the recipe.)

This recipe takes a little less than hour to put together. No more than 45 minutes if you've got your game face on. I used dried herbs because I had them on hand. If you decide to use dried as well, make sure to reduce the amount by about two thirds. Dried herbs have a much more intense flavor than fresh. I also used fresh tomatoes because why use canned when they are in season? I served this over whole wheat orzo and Dennis gobbled away happily.

This recipe actually serves six. So I was going to put half of it in the freezer. They didn't make it to the freezer because Dennis wanted to eat the leftovers. However, I do plan to make it again soon and freeze them in in small batches to be eaten later. This recipe would easily cut in half. You could use the left over turkey in another dish, make turkey burgers, or freeze it until you need it.

I think these would also be excellent at a party. Just keep them warm in a crock pot and pass out toothpicks.

Before a mashed it all together.

More than 18, but I think we'll deal.

Whole wheat orzo goodness.

Greek Meatballs
(Serves 6)

3/4lb Ground Turkey
1 c. Chopped Onion
1/3 c. Plain Bread Crumbs
4 Cloves Garlic, Minced
1 Large Egg
1/4 c. Grated Parmesan
3 tbs chopped Fresh Parsley
1 tbs chopped Fresh Mint
2 tsp Dried Oregano
1/2 tsp Ground Cinnamon
1 Tbs Extra Virgin Olive Oil
1 (28oz) Can Whole Tomatoes, Chopped
2 Tbs Tomato Paste
1/4 tsp Salt
1/2 lbs Orzo, cooked according to package directions

1. Preheat oven to 400F. Spray a large jelly roll pan with non-stick spray; set aside.

2. To make the meatballs, combine the turkey, 1/2 c. of the onion, bread crumbs, half the minced garlic, egg, Parmesan, parsley, mint, 1 tsp of the oregano, and 1/4 tsp of the cinnamon in a large bowl; mix well with damp hands, form into 18 (1in.) meatballs. Place the meatballs on baking sheet and bake, turning once, 20 minutes. Set aside.

3. Meanwhile, heat a large saucepan over med-high heat. Swirl in the oil, then add the remaining 1/2 c. onion, minced garlic, and 1 tsp oregano. Cook until the onion softens, 2 minutes. Add the tomatoes, tomato paste, salt, and the remaining 1/4 tsp cinnamon; bring to a boil. Reduce heat to low and cook, stirring occasionally, until sauce begins to thicken slightly, 15 minutes. Add the meatballs and simmer 15 minutes longer.

4. Divide orzo among six serving bowls. Top each serving with sauce and meatballs.