Middle Eastern Meatballs

I was experimenting with goat cheese and this idea jumped into my head.  So,   I made these meatballs for a dinner party and they were very popular.  My very picky husband even requested that I make them again.

I might try them later incorporating some ground lamb.  Be forewarned that they splatter more than regular meatballs.  I think the liquid in the cheese causes this.  I have a splatter guard.  Something worth purchasing.

Servings: 25 meatballs

Hardware:  Measuring spoons and cups, a mixing bowl, un-powdered latex gloves, a large heavy pan, a fork
Time:  Prep:  10 minutes    Cooking: 1 hour

 

Ingredients:

• 1 ½ pound ground beef
• ½ cup bread crumbs
• 8 ounces chèvre (goat cheese)
• 1 tablespoon dried parsley
• ½ tablespoon Greek seasoning
• 1 tablespoon dried dill
• 2 teaspoons olive oil
• Stock

1. This is easiest to do with your hands.  Put on latex gloves.
2. Combine all the ingredients in the bowl and mix with your hands. Mash the cheese up and mix it in well.  Make golf ball sized meat balls. Make sure to compact the meatballs, because the cheese will make them fall apart.
3. Heat the oil on medium.  Brown the meatballs on all sides for about 8 minutes.  Turn it ¼ time every 2 minutes. The meatballs will splatter because of the cheese.
4. Drain the fat from the pan.
5. Add enough liquid to the pan to cover the meatballs about 2/3 of the way.  Simmer them for about 45 minutes.  Check the largest meatball to see if it is done. 

Serve over Mediterranean Couscous with warm Yogurt Sauce.