Greek meatballs

Serves : 4

Preparation time: 15 minutes

Cooking time: about 20 minutes

Ingredients

• 1 onion, chopped
  
• 125 ml (1/2 cup) 35% cream
  
• 60 ml (4 tablespoons) El MA Mia Greek-style potato spices
  
• 15 ml (1 tbsp.) tomato paste
  
• 300 gr (10 oz) Québec ground beef
  
• 300 gr (10 oz) Québec ground pork
  
• 125 ml (1/2 cup) small cubes of Feta cheese
  
• 60 ml (4 tablespoons) bread crumbs
  
• 60 ml (4 tablespoons) honey
  
• 8 cocktail tomatoes, halved
  
• 90 ml (6 tbsp) olive oil
  
• Salt and pepper to taste
  

Topping

• 4 portions potatoes, roasted with garlic
  
• 60 ml (4 tbsp.) sour cream
  
• 125 ml (1/2 cup) black olives, halved
  

Preparation

1. Preheat barbecue to maximum.
   
2. In a bowl, puree onion, cream, some of the El Ma Mia spices and tomato paste (45 ml (3 tbsp.)).
   
3. In a bowl containing the ground beef and pork, add the prepared mixture, Feta cheese, breadcrumbs, salt and pepper.
   
4. Using your hands, shape the mixture into golf-ball-sized balls.
   
5. Place the meatballs on the barbecue grill and cook for 2 minutes on each side.
   
6. Switch to indirect cooking (under the turned-off fire), lid closed, and let cook for 10 minutes.
   
7. Brush the meatballs with honey, then sprinkle with the remaining El MA Mia Greek-style spices.
   
8. Brush the tomatoes with olive oil, season with salt and pepper, and grill for 2-3 minutes on each side.
   
9. Divide the potatoes, Greek dumplings, tomatoes, sour cream and olives between the plates.