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Greek Turkey Meatballs-Jenna (Alex’s Aunty Shakira’s Daughter)

Ingredients:

  • 1 pound ground turkey
  • 1 red onion
  • 12 ounce bag fresh spinach
  • 1 block feta cheese
  • 2 eggs
  • 1/4 cup Italian bread crumbs
  • 1-2 teaspoons each: salt, pepper, garlic powder, onion powder (or more!)

Directions:

Chop up red onion, spinach, and feta. If using a food processor, size doesn’t matter and chop onion and spinach separate. If mixing by hand, chop to a small size you are happy with. Mix all ingredients together (if using a food processor, stir in feta by hand).

Preheat oven to 350. Make meatballs (roughly 1 Tablespoon sized-an ice cream scoop works well). Bake in oven for 18-20 minutes, flipping halfway through (no need to flip if using a convection setting)

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Avgolemono Soup (Greek lemon, chicken and rice soup)-Holly Morgenegg

Start the rice cooking first, good with leftover rotisserie chicken

  • 2 Tablespoons extra virgin olive oil
  • 2 medium onion, chopped
  • 5 diced carrots
  • 5 stalks of celery, chopped
  • 3 cloves of garlic, minced (about 2 teaspoons)

Saute ingredients above for a few minutes. Add in:

  • 8 cups chicken broth (I like 1 tsp bouillon for every 2 cups of water or do 6 tsp bouillon)
  • 1 1/2 teaspoons thyme
  • 1 1/2 teaspoons dried oregano
  • pepper

Boil for 20 minutes. In a separate bowl, whisk 3 egg yolks and 6 Tablespoons of lemon juice. Add 1 cup or so of broth to this mixture to not cook the eggs, then add to the pot.

Add in:

  • 3 cups cooked white rice
  • 3 cups shredded chicken
  • Dill to taste (I like extra dill on each soup bowl too)
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Greek Potatoes

  • 3 pounds potatoes, peeled and cut into 1 1/2 -inch cubes
  • 1/2 cup olive oil
  • 4 garlic cloves, minced
  • 1 1/2 tsp. dried oregano, crumbled
  • 1 tsp. salt
  • Freshly ground black pepper
  • 1/2 cup beef stock or chicken stock (we use chicken)
  • 1/3 cup freshly squeezed lemon juice (we used bottled and don’t add the whole amount)
  • 2-3 TBS chopped fresh oregano (we never have this so we don’t use it)

Preheat oven to 400 degrees.

Place the potatoes in a single layer in a 9 X 13 baking dish and pour the oil over them. Add the garlic, dried oregano, salt, and pepper to taste and toss well to coat with the oil.

Bake the potatoes for 15 minutes. Add the stock, toss and bake for 10 minutes more.

Add the lemon juice, toss and bake for 10 to 15 minutes more, or until the potatoes are cooked through. If you like, preheat the broiler and broil the potatoes for 2 to 3 minutes, or until golden brown.

Sprinkle with the fresh oregano and serve.

We just added everything at once and cooked stirring occasionally.