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Yaya's Meatballs

Greg treats the pick crew to this recipe a few times a year and it is always a big hit.
From Greg:
I use either just beef or half beef/half lamb. (Lamb is of course a magic ingredient but I admit it's a Greek thing!)
For every one pound of meat use:
1 cup bread crumbs
1 egg
1/2 cup milk or yogurt, to wet the breadcrumbs
1/2 cup pine nuts
1 medium onion, diced and sauteed in olive oil, then allowed to cool

I spice this with the following seasonings, ½ teaspoon each per pound of meat:

Mix well with clean hands to incorporate the mixture, and then use an ice cream scoop to portion out the balls onto a cooking sheet with sides and bake in a hot oven (400 degrees) for 20-30 minutes. They should be nice and browned on top. Test by cutting a meatball, which should be hot and well done in the middle. Serve with Butterworks Whole Yogurt - I think it is the best yogurt! Enjoy, and let me know how you like them.