Greek lamb balls with spinach-red onion salad...
No doubt about it, this is one dinner Gus Portokalos would surely enjoy if he were to come and dine at HIH II.
The Motley Monk loves to invite guests over for dinner at HIH II, especially when he's serving Greek lamb balls with spinach-red onion salad.
It allows for a bit of mischief:
The Motley Monk first asks, as he always does when inviting guests to dinner: "Are there any dietary restrictions that I need to know about?"
Usually, the answer is "No."
This definitive statement is normally then followed by a politely stated question: "You're not thinking about anything like liver, are you?"
"Good," The Motley Monk responds. "Then, I think I will be serving Greek lamb balls."
There's a look of astonishment, a brief pause, and a deep breath. The invitee normally then inquires in a sort of muted tone that is tinged with an element of fear, "You do sort of mean, you know, ummm....sort of like spaghetti and meatballs?"
"Don't worry about a thing. You'll find out at dinner," The Motley Monk responds in a somewhat reassuring tone, but never giving a direct answer to the question.
When the guests show up, it's always fun to watch them try to get a peek at the main course. But, since the Greek lamb balls are in the oven, the guests are out of luck and have to wait through hors d'oeuvres before they'll get their first look.
Yes, the Greek lamb balls are sort of like spaghetti and meat balls, but it's got a unique mint/cinnamon flavor. Served with the spinach-red onion salad, glasses of Pinot Grigio (or Pinot Noir), and crostini on the side, this is the stuff of a Greek fiesta! It's an especially good dinner to serve al fresco out on the Cigar Bar during the spring, summer, and fall.
Even better than all of this fun, this is a recipe that is quick and easy to get onto the table.
After forming the meatballs (this is a snap) and cooking them in the oven, clean the spinach, slice the onions, and make the dressing. (Be sure to let the dressing set for about 15 minutes to allow the flavors to "get acquainted.") Since the meatballs take about 30 minutes to cook, toast the crostini in the oven during the last 5 minutes or so. When the meatballs are done, place some salad on the plate, top it with some dried cherries and ground fresh pepper, and serve with three or four meatballs. The Motley Monk likes to cut his Greek lamb balls into quarters, stab one quarter with the fork and stab with some salad.
The cornucopia of flavors is a real taste treat! But, perhaps best of all, the Greek lamb balls and salad take only about one hour to put together and serve. And, for some extra-added fun, serve fresh cantaloupe balls for dessert!
Like the idea? Here's the recipe:
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