Chef Evan Kalogiannis from The Bit in Dobbs Ferry, NY, shares the Kalogiannis family recipe.
Makes approximately 30 2-inch balls
Ingredients:
2lbs Piccinini Bros. Bolognese blend ground beef
1/2 cup Panko breadcrumbs
2 tbls Greek olive oil (doesn’t have to be Greek)
1/2 cup chopped fresh parsley
1 tbls fresh dill chopped
6 tbls grated onions
4 cloves garlic grated
4 tbls fresh squeezed lemon juice
1 tsp ground coriander
1 tsp ground cumin
2 tsp dried oregano
1/2 tsp cinnamon (sounds weird with meatballs but trust us)
1 tbls ouzo (optional) you can drink the rest but you have to say opa before every shot (Evan’s grandma loved this part!)
4 oz feta cheese cubed or crumbled
2 eggs
Directions:
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Mix everything together, but don’t over mix or you’ll get dense meatballs.
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Bake them at 350–375 degrees, until golden brown and delicious (about 15–20 minutes).
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Serve with tzatziki sauce or wrap it in pita and make a gyro.
Shop our delicious Bolognese blend.
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