Greek Meatball Sheet Pan Dinner

Photo of meatballs about to be baked for Greek Meatball Sheet Pan Dinner

Bowl Me Over
I am a huge fan of weeknight sheet pan dinners. I used to love them because when the kids were all home it was a fast and easy way to cook dinner. And, knew that they were eating real food. Now I love them because, after twenty-five-plus years, I have dinner-making fatigue. And, sheet pan dinners mean easy clean up. But, I have recently been combining that love with another love, bowls.

Bowls are great. Especially when it seems weird to eat at the dinner table because it is just the two of you. Bowls make eating dinner on the couch in front of Jeopardy! So much easier. (It’s not as tragic as it sounds. We don’t do that every night.)

The recipe below is a new addition to my Bowl Rotation. I love the bright flavors. Reminds me that Spring has, in fact, sprung!

Greek Meatball Sheet Pan Dinner Recipe
Adapted from Half Baked Harvest
Yields 6 servings

This Greek Meatball Sheet Pan Dinner is served with sweet potato fries and lots of Tzatziki sauce. Combine all this in a bowl with lettuce, cucumber, tomatoes, and a tasty olive and feta dressing. Serve this easy dinner with fresh pitas bread for a meal that hits the spot! Read more…


Plate of Dolmades

Midday Mezze
Readers who have followed this blog for a while might remember a post I wrote in September of last year about crawdad lunch. For those of you who are not familiar, crawdad lunch is what my family calls a lunch that consists of salami, cheese, crackers, and maybe some fruit. It has evolved over the years to something a little more sophisticated.

I still have crawdad lunches—especially when the weather is warmer. In fact, I had one yesterday, but this was not your five-year-old’s crawdad lunch. My lunch consisted of pita bread instead of crackers, salami, grapes, mixed pitted olives, some hummus, and, lastly, dolmades.

If you are not familiar with dolmades, they are cigar-shaped stuffed grape leaves and they are yummy. They can be made the classic way with meat but are just as tasty in their vegetarian form. Dolmades can be eaten on their own with a squeeze of lemon or dipped in some tzatziki for a pop of tartness. Either way, they make for a perfect lunch.

I made these over the weekend for my daughter who is having a busy week and wanted to food prep her lunches. Dolmades are a great choice because they will last 3 to 4 days in an airtight container in the fridge. And, they have a bit of everything you need to get through the day—carbs, protein, veggies, and of course, flavor. They are also extremely portable for those beautiful Spring days when you want to be outside and need to pack a lunch.

This recipe makes quite a few, so feel free to half it.

Dolmades Recipe
Adapted from The Mediterranean Dish
Yields 60

This flavorful, traditional Greek dish is made by stuffing grape leaves with a delicious mixture of rice, meat, and loads of fresh herbs and warming spices. Then they are cooked in a bright lemony broth. Read more…


Loukoumades—Greek pastries—on a blue plate

Loco for Loukoumades
When asked to name a Greek dessert, nine out of ten people polled will answer baklava. That one person out of ten that gives you a different answer is probably Greek. And, their answer would most likely be loukoumades.

I have several friends who go crazy for these little guys (and not just while attending the Greek Festival). Of course, all of them are of Greek heritage, and given their level of reverence for these crispy golden bites of awesomeness, you would think that loukoumades would have a bigger presence outside of a Greek restaurant. But, alas baklava is still king.

Loukoumades are without question comfort food. They are essentially Greek donuts. Their yeasted dough is rolled into little balls and then fried in oil. When finished they are doused with honey and sprinkled with nuts and sometimes cinnamon. It is also not unheard of to see them served with chocolate sauce. Walnuts are traditional but I, myself, am not a walnut fan. I prefer my loukoumades with chopped almonds or pistachios…but that’s just me.

Fair warning, they are sweet. They are also addictive so proceed with caution.

Loukoumades Recipe
Adapted from My Greek Dish
Yields approximately 5 dozen

Loukoumades are bite-sized fluffy honey balls, the Greek version of donuts. They are deep-fried until golden and crispy. Loukoumades are traditionally served soaked in hot honey syrup, sprinkled with cinnamon, and garnished with chopped nuts. Read more…

Amy’s Tzatziki

Amy's Tzatziki Sauce in a bowl

Spin Cycle
My sister’s washing machine blew up a few weeks ago, which is never good. Besides the inconvenience of not being able to wash your clothes, she now has to deal with getting the repair person out, having them figure out what’s going on, and all the rest of the hassle. The good news is that she lives five minutes from me which is so much better than the laundromat. And, it is why we found ourselves having a throwback Sunday family dinner while she did a few loads of laundry.

Growing up, Sunday nights meant dinner at my grandmother’s house—which I loved and hated at the same time. I loved having dinner with my grandparents because the food was fantastic. But, I almost always was dragged kicking and screaming. I didn’t want to stop playing out in front of our house with my friends, not to mention having to shower and put on decent clothes.

Anyway, when I got the call from my sister asking to use my washing machine, I immediately started planning for a Sunday dinner a la Gammy which meant some sort of roasted beast. I opted for a leg of lamb. Now, a leg of lamb isn’t cheap. And, normally it wouldn’t be my first choice. But, I had ulterior motives.

I knew that a leg of lamb would be too much for the number of people eating. But, I also knew that the leftovers would be great the next night wrapped in warm pita bread with tomatoes, sliced onions, and one of my favorite things in the whole world, tzatziki.

I love tzatziki and have been known to have just that with some fresh pita slices for dinner. You can buy pre-made tzatziki from the store and it will be tasty. But, it is so worth the minor effort it takes to make it fresh. Plus you have the opportunity to customize it to your liking. I go pretty heavy on the garlic. Thankfully, my husband likes it that way too. Otherwise, we would be sleeping in different bedrooms because of lingering garlic breath…

Amy’s Tzatziki recipe is good on so many things like lamb meatballs, kababs, and sandwiches. Use it as a veggie dip or chip dip. Any way you can think of to get some in your mouth will work. Bonus…because it’s made with yogurt, tzatziki is pretty good for you, too.

Amy’s Tzatziki Recipe
Yields 4 to 6 servings

Tzatziki is a creamy cucumber yogurt dip or sauce made from simple ingredients that are both tangy and garlicky. It is made from yogurt, cucumbers, garlic, lemon, and sometimes fresh herbs. A full-fat Greek yogurt works well in this quick-to-prepare recipe. Read more…