Our Fourth Annual Christmas party is in t-minus seven days. To prepare for the gluttony that is this celebration, we have been trying out recipes i.e. I’ve been cooking, the ‘puter Hub has been testing, and D-money has gone Dyson on the floor. Good, dog!
We have brought you the Spicy Cheese Straws, a staple at every Holida-tion (That’s Holiday+Celebration). Here’s another party favorite that’s easily popped into your mouth without the juggling of the whole shake hands, hug, hold plate, sip drink, try to eat, while talking fiasco. The ‘puter Hub dominates in food-mingling-beverage-juggling. It’s impressive. Lucky for me, I can graze off his plate.
Slap a cone on my head and call me a dunce. There’s usually more food on my holiday sweater than in my mouth. Furthermore, my drink spills, so some over-served meathead yells “party foul.” And, it’s all over from there. I totally failed the food-mingling-beverage-juggling class.
For all of you other food-mingling-beverage-juggling failures out there, try these Pork-Chicken Sausage Meatballs with Tsatziki Sauce. You can easily pick them up, dip them in the sauce and pop them in your mouth. The ground pork pairs well the garlicky, lemon-esque tsatziki. The flavor truly wowed me. Yes, I thought they were going to be a total bomb. You can also serve the tsatziki with mini pitas as mentioned below.
Pork and Chicken Sausage Meatballs
- 1 lb of ground pork
- 8 ounces of chicken sausage
- ¼ cup of chopped onion
- 1 chopped garlic clove
- 1 egg
- 2 tablespoons of Worcestershire sauce
- 1 tablespoon of soy sauce
- Salt and pepper
Preheat oven to 350 degrees. Beat egg lightly. Add all ingredients into a large bowl. Using your hands, mix the ingredients together. Roll into 1/2-inch balls. Line them on a cookie sheet and bake for 30 minutes.
This recipe comes from the How to Roast a Lamb cookbook by Michael Psilakis. He owns Kefi, one of the restaurants we rendezvoused to in New York City. If you’re looking for a simpler version of tsatziki sauce, check out this piece de resistance. You spell tzatziki, I say tsatziki.
Makes ½ a quart
- ½ peeled cucumber
- 4 cloves of garlic, finely chopped
- ½ cup of distilled white vinegar
- ¼ cup of white onion chopped
- ¼ cup of dill
- 1¼ cup of Greek yogurt (Michael recommends GOOD Greek yogurt; not sure what that means)
- 1 tablespoon of extra virgin olive oil
- 2 teaspoons of grated lemon grind
- Salt and pepper
Quarter the cucumber length wise to trim off the wedge of seeds. Cut into very small squares. Transfer to a mixing bowl. Add all of the ingredients to the bowl and stir. Serve with pita slices, Trader Joe’s mini-pitas (see photo) or pork-chicken sausage meatballs.