Dinner:  December 17, 2009

Like chicken soup, it seems almost every culture has it’s own version of meatballs, and lately I’ve been inspired to play around with different variations. These were made with Hopkins Farm lamb, both the meatballs and the sauce infused with the flavors of Greek cuisine, which I served on a bed of orzo. While I was very happy with the flavors of the dish, I want to work a bit on the texture of the meatballs. This one’s getting a do-over very soon.

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