These Greek meatballs are made with lamb and filled with mint and dried apricots.
So there’s this game on Sunday.
This stupid, stupid game in which 95% of Americans will be gathered around their tvs watching, screaming, cheering and eating while a bunch of overpaid men run around tackling each other.
I hate football in case that wasn’t obvious. Just hearing the “duh, duh, duh-duhhhhh…” music is enough to put me in a bad mood.
It’s not the sport (although, I do think it’s pretty dumb too compared to all the other more skillful ones out there) as much as it is the football mentality that makes everyone just seem like an idiot to me.
I hate how football is one of the things people associate with American “culture”.
What a sad association that is…
Anyway, before I lose every reader out there with my football rants (I know I’m in the minority), I do enjoy any excuse to make food.
Particularly, finger food that can be mindlessly popped while watching tv without having to think twice about the horrific-ness of it’s ingredients (like most superbowl food).
If you’re going to serve these Greek meatballs to any jersey wearing crowd this Sunday though, I’d leave out the mention of mint and apricots.
I’m gonna go out on a limb and say they probably won’t pick that combo when compared to something drenched in cheese or buffalo sauce.
Stick it in front of them though with some garlicky yogurt dipping sauce and they’ll be none the wiser.
Or just say screw it and make them for yourself.
Looking for more meatball recipes? Try these cheddar stuffed turkey zucchini meatballs or these turkey meatballs with avocado dipping sauce. Baked venison meatballs are great for a “manly” crowd too or just a cozy Sunday dinner with spaghetti.
Prefer total comfort food? Try our bomb meatloaf recipe.
Greek Meatballs with Mint and Apricots
- 1 pound ground lamb
- 1 clove garlic minced
- 1 1/2 tablespoon mint chopped
- 1 tablespoon parsley chopped
- zest of 1 lemon
- 1/2 teaspoon cinnamon
- 1/2 teaspoon oregano
- salt & pepper
- 1 egg
- 1/4 cup dried apricots finely chopped
- *feta cheese for stuffing see note
- Preheat oven to 375°F.
- Combine all ingredients in a bowl and mix together.
- Form 1-2 inch meatballs with your hands and place in a baking dish.
- Bake for about 20-22 minutes.
- Remove meatballs from dish and transfer to a cool rack to drain the fat.
- Serve with a garlic yogurt sauce and garnish with mint.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Gina Matsoukas is the writer, founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients as much as possible. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.