Greek Meatballs

This will be a quick post. We have a bountiful ceramic pot full of mint, a container of feta cheese begging to be used up, and I'm in the mood for something Greek. 

Ingredients

• 1 pound ground turkey
• 1/4 cup finely minced yellow onion
• 1 tablespoon minced garlic
• 2 teaspoons dried (not fresh) oregano
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1 large egg
• 1/2 cup Italian-style breadcrumbs
• 1 tablespoon minced fresh mint
• 1/2 cup chicken broth

Instructions

1. Combine all ingredients except the broth in a large mixing bowl. Form into golf-ball sized meatballs.
2. Add two tablespoons of olive oil to a large saute pan with lid. 
3. Saute the meatballs over medium-low heat, until the bottom is browned. 
4. Gently turn the meatballs so that the browned side is facing up. 
5. Reduce the heat to low.
6. Pour in the broth and continue cooking with the lid on until the meatballs are done (about 5 minutes). They should register 165 degrees on an instant-read thermometer.
7. Serve with feta cheese (optional but really tasty).

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