Mediterranean Meatballs

All this week I've been moody. Luckily, one thing that always makes me feel better is some good comfort food. What better than food that reminds me of a time when I had few responsibilities, more money and more time. So this week I've been plying myself with Mediterranean food.

For me it reminds me of fun times with my friends, hanging out in the city to all times in the morning. Stopping at the falafel place on the way home back in Jersey. Boy did those  sandwiches hit the spot. We didn't have anything to do. So we ate our sandwiches and talked about the shenanigans we got into. There's nothing better than good food and great stories. It's what most good weekends are made of. That and not rolling out of bed until noon the next day. Nothing like my life now.

So tonight's meatball is inspired by the mediterranean and my hopes of one day sleeping in until noon again. It's your typical meatball with a little Mediterranean spin. I added green onion because I was wanted something colorful. The flavor of the nutmeg, mint and lemon is great, especially, with the cranberry balsamic drizzle.

Mediterranean Meatball

Makes 4 servings

Meatball Ingredients
1/2 pound of ground beef (you can substitute, ground turkey or lamb)
1/4 cup mint, chopped
1/4 cup parsley, chopped
1/4 cup chopped green onion
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon oregano
1/4 teaspoon nutmeg
1/4 cup of bread crumbs
1 egg
2 tablespoons of olive oil
Juice from 1/2 a lemon
Salt and pepper

Cranberry Balsamic Drizzle Ingredients
1 tablespoon of Cranberry Balsamic
1 tablespoon of olive oil
3 drop of regular balsamic vinegar
1 teaspoon of lemon juice
1/2 teaspoon of lemon zest
Pinch of salt
Pinch of pepper

Tools: large frying pan/ cast iron pan

Meatball Directions:

In a bowl mix ground beef, mint, parsley, green onion, garlic, cumin, oregano, nutmeg  and salt and pepper.

Make sure all ingredients are mixed into the meat well.

Add egg and lemon juice to the meat mixture. Mix thoroughly.

Mix in bread crumbs.

Roll meat mixture into balls a little smaller than the size golf balls (if you like a crunchy meatball you can roll it in flour or oat bran).

Place pan over medium heat and add olive oil to pan.

Once oil is hot (It will sizzle when a little water hits it) place meatballs in pan.

Turn meatball on all sides until completely brown.

Remove from oil and allow oil to drain off onto a paper towel.

Drizzle Directions:

Add cranberry balsamic, olive oil, balsamic vinegar, lemon juice, lemon zest, salt and pepper.

Whisk together thoroughly.

Drizzle on top of meatballs, quinoa & cucumber salad.

You can serve this dish over couscous with a cucumber, tomato and feta salad. I served it over quinoa for added protein. The salty feta also goes well with the cranberry drizzle.