Olives Stuffed Meatballs with Yogurt Sauce

I am always looking for unique appetizers that take people by surprise. Making something out of the box is what I am all about. A meatball stuffed with a green olive? Now that is an out of the box appetizer. We all have had meatballs at parties, slathered in some kind of sauce. But a twist of the meatball and dip it in a Greek inspired sauce, very cool!

I was given this cookbook by a friend who found it during our towns curbside garbage pickup week. Someone had placed this cookbook at the curb, still wrapped in plastic. It has been fun to go through the pages and discover some unique recipes. The cookbook author has shared her collection of recipes that she found are quick and easy to make with today’s busy lives as well as the ones that may take a bit longer to make and wow the group you are entertaining. You will also find wine pairings if you are so inclined.

The Ruling: Well I altered the recipe and used garlic stuffed olives. Because of this the meatballs were larger because the olives were so large. I think I would have preferred to use the regular small olives as they would then be bite size. I was also out of the lemon-lime soda, so I skipped that part.The meatballs I made needed to cut with a fork and knife. I also did not grate the cucumber and rather chopped it. The chunky cucumber was a little difficult to eat. I may make these again and actually follow the directions.

Olive Stuffed Meatballs with Yogurt Sauce, page 56

Ingredients:

• 1 pound ground beef
• 2 eggs
•  1 cup dry bread crumbs
• 1 cups lemon-lime carbonated drink
• 1 (10 ounce) jar pimento stuffed green olives
• 1 teaspoon garlic salt
• 1 teaspoon onion salt

Yogurt Sauce

• 2 cucumbers
• 1 cup plain yogurt
• 2 teaspoons vinegar
• 1 tablespoon olive oil
• ½ teaspoon salt
• 2 garlic cloves, pressed

Directions:

1. Rinse olive under cold water to remove brine and salt. Dry on paper towels. Combine all meatball ingredients except olives, and mix well. Mold meat mixture around each olive to make a meatball. Broil in a jelly-roll pan on top rack in oven about 2 inches from the heat for 8 minutes turning once. To make Yogurt Sauce, peel the cucumber and halve lengthwise removing all of the seeds. Grate cucumber and drain off excess liquid. Combine with remaining sauce ingredients and mix until smooth. Serve warm meatballs with toothpicks and chilled sauce on the side. The meatballs can be made ahead and reheated. Sauce should be refrigerated until ready to serve.

To Joyful, Simplified Living,

 MS. Simplicity

MS. Simplicity, also known as Melissa Schmalenberger  operates her business as I Did it with MS. Simplicity.  She is a Professional Organizer based out of Fargo, ND and her website can be found at www.ididit-fargo.com .  Need to contact MS. Simplicity privately, you can email her at melissa@ididit-fargo.com.  For daily organizing tips find the MS. Simplicity fan page  here.

If you try any of my suggestions, I would love to hear from you.  It helps me to understand what my readers want me to write about and what they think is a waste of their time….thanks for taking the time to help me out.

Day 16……The New Boston Globe Cookbook

It is the middle of winter and I needed to make something to keep my mind off of the below zero temperatures outside.  The cover is full of pictures of warm comfort foods.  “The New Boston Globe Cookbook” itself is full of heartwarming dishes.  But what caught my eye was the Quinoa Salad on page 151.  Have you ever cooked with Quinoa,(pronounced keen-wa)?  You cook it like rice, but unlike rice it is considered the perfect protein.  There is no grain out there with a higher protein level.  It also contains all 9 of the essential amino acids.

This salad is beyond good.  It has the best that a Greek salad has to offer, but with the delicious nutty taste of the Quinoa.  My husband and I almost ate the whole thing and left a small amount for our oldest son, and he actually was upset that he couldn’t have more.  We ate this as a main dish and we were very satisfied.  When I become vegetarian, this will be my go to recipe.  I can’t wait to be invited to a summer BBQ as I know what I am making!

Quinoa Salad, page 151

Ingredients:

Quinoa

• 1 cup quinoa
• 2 cups water
• 1/2 tsp. salt

Salad

• 2 garlic cloves, chopped
• Juice of 1 lemon
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 1/3 cup olive oil
• 1/2 seedless cucumber, peeled, seeded, and cut into 1/2 inch cubes
• 1/2 cup pitted kalamata olives, halved
• 1/2 large red bell pepper, seeded and cut into 1/2 inch dice
• 2 scallions, thinly sliced
• 1 cup crumbled feta cheese

Directions:

1. In a dry nonstick pan over medium heat, toast the quinoa, stirring often, for 4 minutes or until the kernels begin to brown a are fragrant.  Tip the quinoa into a strainer and rinse it under cold running water until the water runs clear.
2. In a saucepan, combine the quinoa, water, and salt.  Bring to boil, lower heat, and simmer for 10 to 15 minutes or until the grain absorbs the water; set aside to cool.
3. In a large bowl, whisk the garlic, lemon juice, mustard, salt, and pepper.  Whisk in the oil a little at a time.
4. Transfer the quinoa to a serving bowl.  Add the cucumbers, olives, bell pepper, scallions, and feta.  Pour the dressing over the salad and toss gently.  Cover and refrigerate the salad for 2 hours.  Taste for seasoning and add more salt or pepper, if you like.

To Joyful, Simplified Living,

MS. Simplicity