Wednesday, October 23, 2013

Greek Meatballs with Lemon & Arugula

My mom bought an issue of Food Network Magazine when she was here and we liked it and found several recipes to try. So we bought another issue for inspiration. That issue, the October issue, had several meatball recipes and I had been craving meatballs for a while so we decided to try Greek Meatballs with Lemon and Arugula
Given the time and effort involved, plus the cost of ground lamb and happy ground beef, we both found these a little disappointing. They were lacking the strong flavor that I expected given the lemon, mint, allspice, marjoram, and provolone. Plus, perhaps because the meatballs simmer for long in the broth, they ended up a little too moist, almost soggy.
They were edible. They weren't disgusting. Just water-logged and bland. Perhaps we should have added more lemon juice/zest and mint on top the finished meatballs? Maybe feta instead of provolone, which was not at all noticeable in the meatballs? We ate them all with arugula but we agreed that these are not make again meatballs. But they were worth trying.

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