Ingredients

Adapted from Molyvos Restaurant in New York

Time: 30 minutes

Yield: About 35 small meatballs.

1/4 cup milk

1/4 cup sour trahana, crumbled

Salt and pepper to taste

5 tablespoons olive oil

1 medium onion, peeled and finely diced

2 cloves garlic, peeled and chopped

1/4 pound zucchini, washed and grated

1/2 pound ground beef

1/4 pound ground lamb

2 tablespoons fresh mint leaves, chopped

2 tablespoons fresh parsley, chopped

1 cup freshly grated Parmesan or Kefalotyri cheese

1 egg

1/2 cup bread crumbs.

Preparation

  1. In a small saucepan, warm milk over medium heat. Stir in trahana, season with salt and pepper, and bring to a simmer. Remove from heat and let stand until all liquid is absorbed and trahana is soft, 2 to 3 minutes. Allow to cool.
  2. Place a saute pan over medium heat. Add 2 tablespoons olive oil and the onions, and cook until translucent, about 5 minutes. Add garlic and cook for one minute. Add zucchini, cook until soft, about 2 minutes. Remove from heat and cool.
  3. In a large mixing bowl, combine ground beef, lamb, and vegetable mixture. Add softened trahana and remaining ingredients except bread crumbs. Add the bread crumbs a little at a time. Mixture should be moist but not wet. Form into small meatballs.
  4. In a large heavy-bottomed saute pan over medium heat, heat remaining oil (more, if needed); do not let it smoke. Gently drop meatballs into hot oil. Turn occasionally, until browned on all sides, about 5 minutes. Transfer to a baking sheet lined with paper towels. Serve with tzatziki and a salad.