It still kind of amazes me just how I can go from having a terrible, horrible, no-good, very bad day to being calm and serene the moment I get into my kitchen and start in on something. Today for example, I spent the bulk of the day in what I suspect was a Hashimoto’s-induced rage/depressed-funk. I suspect my synthetic thyroid replacement isn’t as high of a dose as I probably need, although I’ve only been on my new dose for not quite 3 weeks now. Same with the Vitamin D I’m taking. I should give it a little while longer before complaining to the doctor. But as soon as we got home, I got to work making some Keftedakia–Mint-Flavored Meatballs.
I first made these a couple years ago, after I’d gotten this cookbook for my birthday:
The bambino had picked it out, and was SO proud of himself. The Keftedakia was one of the first (if not the first) recipe I made from it. I remember asking Jay if he’d be willing to try them, and him being skeptical that they’d be good. He’d never heard of mixing mint and beef together. I never had either, but the recipe says you can make it with beef or lamb. The one time I did make it with lamb, Jay and the bambino devoured ALL of the meatballs. I tried one, didn’t care for it, and gave it to Jay.
I chose to use the suggested side and topping–Rice and tomato sauce.
Normally when I make this, I simply heat up a jar of Amy’s Family Marinara. It is my all-time favorite jarred pasta sauce. But since I didn’t have any Amy’s, I used my other favorite jarred tomato product:
Jovial Tomatoes. These are SO good. What tomatoes should taste like. I left them pretty much as-is…I seasoned them with a tiny bit of sugar, and some salt and pepper.
Preheat the oven to 350 degrees F. Mix together all the ingredients in a medium mixing bowl. Shape the mixture into 1-inch balls. Place the balls on a large rimmed baking sheet. Cook, uncovered, for 20-25 minutes, or until light brown and cooked through. Serve with cooked rice and tomato sauce.
It worked. It worked very well.
And the bambino polished off all the remaining meatballs, before Jay had a chance to. Good thing I got my leftovers for lunch tomorrow beforehand!
Preheat the oven to 350 degrees F.
Mix together all the ingredients in a medium mixing bowl. Shape the mixture into 1-inch balls.
Place the balls on a large rimmed baking sheet.
Cook, uncovered, for 20-25 minutes, or until light brown and cooked through.
Serve with cooked rice and tomato sauce.