Lemony Greek Beef And Vegetables Food

LEMONY GREEK MEATBALLS

Steps:

• Finely chop the onion. Mince the garlic.
• Line a rimmed baking sheet with foil and spray the foil with vegetable oil spray.
• Heat oil in a small skillet to medium-high. Saute onion and garlic for about 3 minutes or until onion is translucent.
• In a large bowl blend egg and milk. Add breadcrumbs, 2T parsley, and oregano and mix well. Add half of the sauteed onion mixture, the lamb, and the beef to the bowl; season with salt and pepper and mix well.
• Form the mixture into 1 1/2 inch meatballs and put them on the prepared pan. Spray the tops of the meatballs with vegetable oil spray. Bake meatballs at 450 degrees for 12-15 minutes.
• While meatballs are baking, add the wine to the skillet with the remaining onion mixture and bring to a boil. Cook until liquid is reduced by half. Add lemon juice and remaining 2T parsley and cook an additional 2 minutes. Season with salt and pepper.
• Place the cooked meatballs in a shallow bowl and pour the wine mixture over them. Toss gently to coat well. Serve immediately.

GREEK INSPIRED BEEF WITH FETA CHEESE AND VEGETABLES

Steps:

• Combine the ingredients for the marinade (lemon juice, black pepper, salt, oregano, basil, garlic. The recipe gave me trouble in posting, sorry) in a plastic zipper lock bag.
• A large"freezer" quality bag is best.
• Add beef to bag, remove as much air as possible.
• Knead the beef between your fingers to encourage tenderness and to jump start the marinading process.
• Refrigerate for 6 hours or overnight.
• Remove beef from marinade, but don't drain it.
• Heat olive oil in frying pan and cook beef thouroughly.
• Remove beef from pan, set aside.
• Use remaining oil to sauté onion.
• Add salt to separate layers slightly.
• Add peppers, cucumbers and tomatoes.
• Re-introduce beef.
• Cook until tomatoes get tender.
• This won't take very long.
• Serve over white rice and garnish with feta cheese and black olives if desired.

ZUCCHINI FRITTERS WITH LEMONY SOUR CREAM

Steps:

• Trim and coarsely shred zucchini into a large bowl. Add 1 teaspoon salt; toss to coat. Let stand, stirring occasionally, 10 minutes. Meanwhile, beat together egg, green onions, and pepper in another bowl.
• Transfer zucchini to a clean kitchen towel; squeeze to remove as much liquid as possible. Stir zucchini and flour into egg mixture.
• Heat a griddle or extra-large cast-iron skillet over medium-high heat. Add oil; brush or swirl to coat pan. Drop mixture in 6 mounds onto the hot griddle, then flatten slightly with a spatula. Cook, turning halfway through, until golden brown on both sides, 5 to 7 minutes.
• For lemony sour cream, whisk sour cream, lemon zest, lemon juice, garlic, and remaining pinch of salt together in a small bowl. Sprinkle with zest and pepper; serve with fritters.