![]() Pluck a big handful of parsley leaves and tender stems for serving finely chop the rest of the bunch. Finely chop pistachios (set aside a tablespoon or so for serving). Whisk in panko and let sit while you do some prep to give the panko some time to soften. In a large bowl, whisk together 1/2 cup whole milk Greek yogurt and egg until smooth. Much of the ingredients here are swappable, so choose your own nuts, spices, herbs and dried fruits, and go nuts. ![]() Swap option: Ground pork and beef contain higher fat content than ground turkey or chicken, so if you want to swap them out, just add a couple tablespoons of olive oil to the meatball mixture to offset some of that leanness. If you want to scale up the recipe to serve more, go for it! You can either sear the meatballs in batches, or cook in two side-by-side skillets simultaneously to pull it all off at the same time. ![]() All you'll have to do is pick herbs, sear and assemble night of. Technique tip: The meatball mixture and yogurt can be made up to several days in advance, and then rolled into balls before cooking. Plus, they're pretty, and as we all know, we eat with our eyes first. ![]() They're perfect for weeknight cooking but also can just as easily hold their own at a dinner party or holiday gathering. These balls are packed with flavor and texture, but only take about 35 minutes to pull off start to finish. ![]()
0 Comments
Leave a Reply. |