We are right in the middle of Greek Carnival Season known as Apokries. Greek street foods are, of course, a big part of the celebrations. So this week I wanted to feature one of my favorite Greek appetizers, Kolokithokeftedes. Ok, that may seem Greek to you, but really, they are just delicious deep fried zucchini balls paired here with a fantastic dipping sauce, and pronouncing the word correctly is not part of the recipe, so don’t worry about a thing! (For the record, it’s pronounced Kolo-Keetho- Kef-ted-es.) You’ll love the crunch and the fabulous flavor combination of zucchini, cheese, onion, garlic and a hint of white truffle oil, made even more delicious by dipping them in a zesty red sauce. There’s only one more thing to say about this delightful Mediterranean treat, “Nostimótatos!” ( Delicious!)
cloves garlic, minced
Dad deserves a delicious dish for Father’s Day, and this one is hearty enough for a Man Cave meal, and elegant enough for a gourmet dinner! Who doesn’t love a giant juicy meatball surrounded by melted cheesey deliciousness hiding inside a delicate puff pastry? They are so easy to prepare, and it all starts with puff pastry sheets. The only tricky thing about this recipe is to remember to buy the puff pastry sheets (they will be frozen) and let them thaw out in the refrigerator overnight. (Never thaw the puff pastry sheets on the counter at room temperature. You’ll end up with a doughy mess!)
Other than that, it’s a breeze! I love meatballs that have an equal amount of beef and pork or pork Italian sausage, although I’ve made these with turkey meatballs and they’re just as delicious!
The original recipe calls for adding raw onion and garlic to the meatball mixture, but I always sauté the onion and garlic first, then let it cool down before adding it to the mixture. By doing that, you’ll get a richer, sweeter flavor out of the meatballs!
Happy Father’s Day, Dads! Let’s hope meatballs are on your Father’s Day menu!
Watch my How To Video for Meatballs in Puff Pastry here!