My husband and I have been looking at new places to rent and I keep running into the same problem – Small Kitchens! Some places have less counter space than we have now, which I thought was impossible! When will builders begin making what I want? A house that is half kitchen! I don’t need a bigger bedroom – all I do is sleep in there! Give me a big kitchen.
Sigh. In the meantime, I continue to bake away in the tiny kitchen we have now.
I have been making these meatballs a lot lately. Mainly because they are so versatile. You could easily double this recipe for a small family and use the leftovers to make, meatball sandwiches, toss with pasta, or eat with some roasted vegetables. They are packed with flavor too. Really, these should be called healthier-than-sausage meatballs because they taste a lot like pork sausage, but with much less fat. I like to eat them with tzatziki and pita.
And just wait to see how easy they are to make.
A Delectable Endeavors original
1/2 cup of breadcrumbs (I like panko)
1 large egg
1/3 of an onion finely minced
red pepper flakes, salt and pepper to taste
1/2 tsp ground cumin
1/2 tsp fennel seeds
1/2 tsp garlic salt
1/2 tsp cracked oregano
1/4 cup of crumbled feta
Mix everything together with your hands. Form into 1 inch large balls.
You have 2 choices for baking. 1. Lightly spray a baking pan and bake them at 350 degrees for approximately 20 minutes. 2. Lightly spray a saute pan and cook them until nicely brown on all sides and cooked all the way through.