…are too good not to share. An example of this is the lamb kefthedes I made for dinner last week, which came out to be the best meatballs I’ve ever eaten, bar none.
The photo doesn’t do them justice: They were perfect fresh from the skillet (crisp outside and succulently moist inside), tasted just as good at room temperature, and held up admirably in the form of reheated leftovers, warmed in a 350F oven for 15-20 minutes. I served them with a mound of sauteed spinach and the Greek roasted potatoes here (which also reheated nicely in the oven).
Since my recipe was an adaptation of several different meatball recipes, I’ve written it out for you. We’ll definitely be making them again soon.
Thanks for the idea. I hope to give it a try soon.
I’m amazed at the variety of foods you eat now being your own chef. I’m not a lamb or salmon eater, but friends may be interested in your our recipes. I’ll send them to you, Mom