On July 19th, Pond Lehocky participated in the Legal Intelligencer’s Cooking up Justice Cooking Contest. Sid Palatianos, Case Manager from our Social Security Department, won the in-office cook off to represent the Firm. Sid prepared her family recipe for Greek Meatballs. For Sid’s Greek Meatballs recipe, please see below. Proceeds from Cooking Up Justice went towards Philabundance, a non-profit food bank that serves the Philadelphia and Delaware Valley.
- 1 pound ground beef
- 3/4 cup ricotta cheese
- 1 egg
- 1/2 cup grated Parmigiano-Reggiano cheese
- 3/4 cup breadcrumbs
- Freshly ground black pepper
- 1 tsp ground cinnamon
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- Pinch of nutmeg
- Pinch of salt
- A few leaves of fresh basil, diced
- 1 medium onion
- 1 clove garlic
- 1 cup flour
- Olive oil
Dice onion and clove of garlic. Heat olive oil in a pan (enough to coat the bottom of the pan). Once pan is hot, saute onions and garlic. Set mixture aside to cool.
In a large bowl, combine the ricotta cheese, ground beef, egg, Parmigiano-Reggiano cheese, bread crumbs, pepper, cinnamon, nutmeg, salt, fresh basil and onion-garlic mixture. Mix ingredients thoroughly. If mixture feels loose, add more breadcrumbs.
Dust a baking sheet and your hands with flour. Put the cup of flour into a small dish. Gently form into balls about 2 1/2 inches in diameter, flouring your hand again each time you finish one meatball. Reserve the meatballs on the floured baking sheet.
To finish the meatballs, preheat your oven to 350 degrees Take a pan and cover the bottom with olive oil. Heat oil over medium-high heat. When the oil is hot, begin to brown the outside of the meatballs. Gently turn them until sides are browned. Take the meatballs and put them on a baking sheet. Bake the meatballs until fully cooked.
Add meatballs to your favorite sauce and gently simmer. Serve the meatballs in sauce alone or over pasta.