You know what? Meatballs are great. Also, waking up to my husband putting the extra thick fluffy blanket over me because its getting chillier in the mornings now, that’s great too. Super great. Snuggly warm drowsy drifting back to sleep great.
Mr. Nifty has been getting on my case because he wakes up early, heads off to work and I keep sleeping. I guess he feels really lonely and gets grumpy when he leaves and I’m still all snuggled in bed. So about a week ago I promised to try and get up when he leaves. So far I’ve done it! Twice…
Yeah, I’m terrible. I don’t know if there is anything more difficult than waking up when you don’t have to. If I had to rush to get to class or work by a certain time it wouldn’t be so hard. But I study remotely which means I make my own hours. And who would MAKE their hours be before 10 AM? Not me, that’s for sure. Any tips for motivating me to get up at the crack of dawn with the hubby? (It’s not really the crack of dawn. It’s more like 7:30. But that’s practically still nighttime, you know?) I’d appreciate any insight. Or a good excuse to keep sleeping in without the shame. 😉 That works too.
Lucky for me, I made these amazing meatballs so Mr. Nifty can forgive me for being a lazy wife. Typically, we don’t really enjoy Mediterranean food. We never eat Greek food, it’s usually Thai, Mexican or Indian honestly. I’m not sure, but the flavors aren’t our favorite. So when I heard our bible study dinner this week was Mediterranean themed we weren’t too thrilled. But I really wanted to make something I was excited to eat. What’s more exciting to eat than meatballs? I contemplated, I researched. I tested. I intensely thought and planned. And then I created the most stupendous Mediterranean meatball. We love em and there is a bonus round in these meatballs too! BONUS! They are gluten free. I made them with couscous instead of breadcrumbs because I thought it would make them fluffier and less dense. It is soooooo goooooood. And since there’s no gluten all my friends can eat these! They are literally the perfect meatball.
Amazing ways to eat these meatballs:
- On toothpicks with roasted red peppers
- Over couscous with cucumbers and tomatoes
- Dipped in homemade tzatziki sauce (yeah! I included a recipe for that too! Double bonus!)
- Stuffed in pita with lettuce and yogurt
- In a spicy tomato sauce over rice…
- ½ pound each of ground beef, pork, and turkey
- 1 cup cooked couscous
- 3 cloves garlic, crushed
- 1 teaspoon salt
- 2 eggs
- 6-8 leaves fresh mint, diced
- 3 sprigs fresh oregano, diced
- ½ cup crumbled feta cheese
- 1 teaspoon paprika
- ½ teaspoon cumin
- ¼ teaspoon cayenne
- ⅛ teaspoon nutmeg
- ⅛ teaspoon ground cloves
- 1 cup greek yogurt
- 1 cucumber, grated with water squeezed out
- 2 cloves garlic
- 2 tablespoons fresh dill
- ¼ cup crumbled feta
- salt and pepper
- lemon juice
- Preheat oven to 40 degrees F.
- In a stand mixer or large mixing bowl combine all ingredients and mix thoroughly.
- With wet hands, roll meatballs about an inch big and place on baking sheet. You can line with foil beforehand to help with clean up.
- Bake about 22 to 30 minutes or until the meatballs are no longer pink in the middle. Let cool slightly and serve warm or at room temperature.
- In a small bowl stir together the yogurt, cucumber, 2 cloves garlic, fresh dill, ¼ cup feta. Season to taste with lemon juice, salt, and pepper. Serve with warm meatballs. Store in the fridge.