Greek Dinner!

Greek Meatballs

Cooking / Serving:

1/2 cup Rogers flour
3 tbsp Emma olive oil
Finely chopped parsley, for garnish

Meatballs:

1 red onion, grated
1 lb ground beef*
6.5oz ground pork*
2 garlic cloves, minced
1 cup panko breadcrumbs
1 egg
1/4 cup fresh parsley, finely chopped
6 large mint leaves, finely chopped
1/2 tsp dried oregano
1 tbsp Emma extra virgin olive oil
3/4 tsp salt
Black pepper

Directions:

Grate the onion straight into a large bowl, then add remaining Meatball ingredients.
Use your hands to mix well for a few minutes until the mixture is quite smooth and very well combined.
Optional: Refrigerate for 1 hour - makes them easier to roll + retains round shape when cooking.
Measure out heaped tablespoons and dollop onto a work surface - should make around 32 - 35. Then roll into balls.
Heat most of the oil in a large skillet over medium high heat - medium if you have a strong gas stove. Use enough oil to cover the surface of the skillet.
Cook in 2 to 3 batches: Dredge meatballs lightly in flour, shaking off excess, then place in the skillet. Roll them around and cook for 5 - 6 minutes, until nicely browned all over. Remove onto plate, cover to keep warm and repeat with remaining meatballs.
Baking: Alternatively, spray generously with oil then bake at 350F for 20 minutes or until browned. The pan frying method is the traditional way and the meatballs are slightly juicier.

Credit: Recipe Tin Eats

Layered Greek Dip

Ingredients:

1 cup Cracker Barrel Crumbled Feta Cheese, divided*
1 pkg. Philadelphia Brick Cream Cheese, softened
1/4 cup Kraft Extra Virgin Olive Oil Greek Feta Dressing*
1 Tbsp. each zest and juice from 1 lemon
2 Tbsp. chopped fresh mint, divided
1 cup chopped English cucumbers*
1/4 cup chopped red onions
1/4 cup sliced Kalamata olives
1 cup sliced grape tomatoes

Directions:

Reserve 2 Tbsp. feta for later use. Process remaining feta with cream cheese, dressing, lemon zest, lemon juice and 1 Tbsp. mint in food processor until smooth; spread onto large platter.
Top with layers of cucumbers, onions, olives and tomatoes; sprinkle with reserved feta and remaining mint.

Serve with Warm Pita:

1 Pack of Pita bread
1 to 2 tablespoons olive oil
3 to 4 cloves of garlic, smashed
Kosher salt
Fresh pepper
Paprika

Preheat the oven to 350°F. Cut the pita breads into quarters.
Brush pita breads with olive oil, then rub them vigorously with the smashed garlic cloves. Sprinkle the bread with salt, pepper and a bit of paprika for color.
Place the pita bread on a baking sheet and bake for 10 to 12 minutes, until the bread is nice and crispy.

* In sale Flyer September 6-12

Credit: Kraft Canada