Today’s weather does not inspire confidence in Mother Nature’s ability to get it together and bring us some damn spring already!
I’m feeling especially gloomy as a result, so let’s talk about lots of happy things.
First of all, my best friend got engaged this weekend! I was tasked with getting her to the proposal and I am pretty sure a slapstick romantic comedy starring Maggie Gyllenhaal and Katie Holmes will be based upon the hijinx and hilarity that ensued. Keys locked in a car, messy meet up points, and getting lost in the garden were key plot points.
JetSet fulfilled a lifelong dream, snagging 4th row (FOURTH ROW!) tickets to the Mets game over the weekend– PLUS, he snuck in a kiss with Mr. Met!
Are we feeling lifted yet, Keftanis? Great, let’s talk about meatballs.
Last year, I tried out these meatballs, which people liked but didn’t die for. JetSet and I were on a mission to find breadless meatballs and wound up with these guys, which have dried apricot in them! Seems like meat worth losing a life over, right?
We followed this recipe with the exception of a few spice subs (reflected below). Sarah’s paleo recipes are awesome, and you should head over and enjoy more!
Lamb Keftedes with Apricot
- 1 lb ground lamb
- 0.5 lb pound ground beef
- 2 TBS minced chives
- 5 cloves garlic, minced
- 0.25 c chopped dill
- 1 egg, room temp
- 2 TBS mint (I used fresh)
- 1 TBS rosemary
- 1 tsp sea salt
- 1.5 tsp cumin
- 1 TBS cinnamon
- 2 TBS extra virgin olive oil
- 12 dried apricots, chopped
- 8 kalamata olives, chopped
1. Preheat oven to 450. Mix everything together.
2. Form into meatballs of desired size.
3. Bake for about 15 minutes, or until cooked through. If you aren’t using one of those slotted meatball pans, roll once for even cooking.