Recipe: Olympia Dukakis' Greek Meatballs

GREEK MEATBALLS

1/2 pound each ground beef, veal, lamb (1 1/2 pounds in all)
1 large egg
1/4 cup milk
1 large onion, chopped
2 teaspoons Dijon mustard
1 teaspoon tamari (or soy sauce)
1 teaspoon dried oregano, divided use
3/4 teaspoon salt
1/2 teaspoon garlic powder
2 drops red-wine vinegar
1/3 cup plain dry bread crumbs (or cornmeal)
1/2 cup chopped fresh parsley, divided use

In a large bowl, combine the beef, veal and lamb. Add egg, milk, onion, mustard, soy sauce, 1/2 teaspoon of the oregano, the salt, garlic powder, vinegar and bread crumbs. Gently mix with your hands until combined. Shape into walnut-sized meatballs, or make smaller meatballs for a buffet or for the kids, Olympia Dukakis suggests.

Heat a 12-inch nonstick skillet over medium heat. Add half the meatballs and sprinkle them with 1/4 teaspoon of the remaining oregano and 2 tablespoons of the parsley. Cook, gently turning the meatballs as they brown, 5 to 7 minutes. Transfer to a platter, keep warm and repeat with remaining meatballs, oregano and parsley. Transfer the last batch to the platter with the other meatballs, sprinkle on remaining 1/4 cup parsley and serve.

From Olympia Dukakis

Makes 36 large meatballs
Source: Dupont's Autograph Celebrity Cookbook compiled by Professor Richard Brown