Diva Tasting:

Mediterranean Meatballs
  • 2 Pounds Ground Steak Or Lamb
  • 1/2 Cup Chopped Fresh Flat Leaf Parsley
  • 4 Tablespoons Finely Chopped Onion
  • 1 Cup Crumbled Feta Cheese
  • 1 Teaspoon Garlic Powder
  • 1/2 Teaspoon Smoky Paprika
  • 1/2 Cup Chopped Green Olives
  • 2 Eggs Lightly Beaten
  • 1 Teaspoon Italian Seasoning
  1. Preheat your oven to 375 degrees
  2. In a large bowl, mix together ground lamb or beef with parsley, onion, feta cheese, green olives, eggs, Italian seasoning, garlic powder and paprika. Shape into 24 meatballs, and place 2 inches apart on a parchment lined baking sheet.
  3. Bake until browned. Turn over, and set broiler and broil on the other side for 2 minutes until browned on top.
  4. Serve in pita pockets with Greek yogurt and tomato topping…. or over pasta olive ole
VARIATION: For a vegetarian twist to this recipe use 3 cans of garbanzo beans drained and pulsed in a food processor instead of the meat option. You may also pulse 2-3 Portobello Mushrooms in if you desire.
Simple PASTA:
  • 1 Lb Thin Spaghetti
  • 1/2 Cup early Harvest Extra Virgin Olive Oil
  • 4 Garlic Cloves, Crushed
  • Salt
  • 1 Cup Chopped Fresh Parsley
  • 12 Oz Grape Tomatoes, Halved
  • 3 Scallions (green Onions), Top Trimmed, Both Whites And Greens Chopped
  • 1 Tsp Black Pepper
  • 6 Oz Marinated Artichoke Hearts, Drained
  • 1/4 Cup Pitted Olives, Halved
  • 1/4 Cup Crumbled Feta Cheese, More If You Like
  • 10-15 Fresh Basil Leaves, Torn
  • Zest Of 1 Lemon
  • Crushed Red Pepper Flakes, Optional
  1. Follow package instructions to cook thin spaghetti pasta to al dente (mine took 6 minutes to cook in plenty of boiling water with salt and olive oil).
  2. When pasta is almost cooked, heat the extra virgin olive oil in a large cast iron skillet over medium heat. Lower the heat and add garlic and a pinch of salt. Cook for 10 seconds, stirring regularly. Stir in the parsley, tomatoes and chopped scallions. Cook over low heat until just warmed through, about 30 seconds or so.
  3. When the pasta is ready, remove from heat, drain cooking water and return to its cooking pot. Pour the warmed olive oil sauce in and toss to coat thoroughly. Add black pepper and toss again to coat.
  4. Add the remaining ingredients and toss one more time. Serve immediately in pasta bowls, and if you like, top each with more basil leaves and feta. Enjoy!
First, this dish makes a feature of extra virgin olive oil and relies heavily on its flavor.  The oil is briefly heated through, but not cooked. That’s why, you’ll want to use the best quality extra virgin olive oil you can afford.
Remember, oils that are simply labeled “pure” have usually been heat-treated and refined by mechanical means and, consequently, lack character and flavor.

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