One of our great pleasures in life, before all this soccer and basketball and chicken living in the garage stuff, was going to one of the two exquisite steak houses in this neck of the woods and having...the Greek tray. Given that the founder was born in Greece and his son still runs the place, we can be forgiven for forgoing the house specialty...which happens to be steak...and gorging on an appetizer. Although I kinda think we had both.
Feta & Oive Meatballs
1 pound ground lamb
1/2 cup chopped fresh parsley
2 tablespoons finely chopped onion
1/2 cup crumbled feta cheese
1/2 cup chopped green olives
2 large eggs
1 teaspoon dried Italian seasoning
Preheat the oven broiler. Mix all ingredients together (yep, you gotta use your hands) and shape into 16 meatballs. Place them two inches apart on a baking sheet. Broil about three inches from the heat until browned on top, then turn them over and brown the other side.
This is NOT the recipe from our local eatery, but it works well for home cooking because the olives give it a little extra punch. To serve, cover a big round platter with lettuce leaves. Place a small bowl of your favorite dressing in the center...we stick with blue cheese. Scatter the meatballs around the dressing then arrange, in clusters around the platter:
*chunks of feta cheese
*wedges of fresh tomato
Good warm bread with good butter. A fun wine. Include the anchovies even if you're not a fan...my kids eat them and once you've tasted them with the other items you might convert!