Comments on: Greek Meatballs

By: Sarah

Sarah — Mon, 07 Dec 2009 15:14:01 +0000

Frying meatballs and then cooking in broth has been done since the medieval era if not earlier, There are recipes from the Baghdad cookery book of 1226 that call for frying in lamb tail fat, the choice fat during that time. Now many cooks prefer to cook the meatballs in sauce only to streamline the recipe and reduce fat. The recipes of the medieval era were made for royality and extra steps were not a problem for a well staffed kitchen. Everybody else during that time were on a subsistence diet.

By: Myriam

Myriam — Tue, 01 Dec 2009 06:35:07 +0000

Dear Sarah,

Do you know the source of frying the meatballs first? The first and only time I had seen this method (which is a 2 layered way of cooking) was my Tunisian brother in law. It was absolutely delicious. This is the second time I’ve encountered it. It would be interesting to see what other cuisines do this.

By: farida

farida — Mon, 28 Sep 2009 19:29:31 +0000

Hi Sarah. Thank you for stopping by my blog. Came to check out yours! I love it here. Nice layout, delicious recipes and a friendly blog title:) Meatballs are very popular on our table and my children can’t have enough of them. We usually make them pretty much the same as Greek ones, except we don’t add zucchini. Will try them next time. Sounds delicious! Thank you!

By: Miranda

Miranda — Mon, 28 Sep 2009 11:20:22 +0000

Let me begin by saying these meatballs look terrific. Our family love meatballs of all sorts.
Second, I love Cedar planks. You can cook chicken, veggies or fish on them. My fav. is fish….The main thing is to add something sweet: honey or brown sugar. You want to caramelize it.

Let me know how it goes. If you have any questions let me know.
Take care.

By: tijen

tijen — Sun, 27 Sep 2009 12:27:37 +0000

Hi Sarah,
Thanks for leaving a comment. I love curing my olives and do this for some years now. Pls. let me know if you need any help with it.