Pot Roast Meatballs with Lemon Rice

Pot Roast Meatballs

We had a nice simple pot roast with mashed potatoes and gravy the other night. Really good, but too normal for a blog post. It was fresh and local, though. The roast was a Neola Farms chuck roast, the gravy was thickened with croutons from Shoaf’s Loaf, and the potatoes were from Ly Vu Produce. There was more than enough roast for that meal, so there were leftovers.

I tried to think of something interesting and different to do with the leftover roast and got inspired by the recent newsletter we got from the Greek Food and Wine Institute. They had a really great looking recipe for meatballs with yogurt from Thrace by Vefa Alexiadou, author of Vefa’s Kitchen
. They call her the Julia Child of Greek food for a reason. Anyway, I had beef, eggs, bread crumbs, onions, and yogurt, so I thought I would give a what-I-have-on-hand version of this a try.

It turned out pretty well. Patric ate seconds and would have eaten thirds if there hadn’t been cobbler on the menu. He’s planning to have the leftovers of these leftovers for lunch tomorrow. Anyway, here’s my lazy woman’s version of Vefa’s recipe. (I still want to try it her way, too.)


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One thought on “Pot Roast Meatballs with Lemon Rice

  • September 11, 2010 at 3:53 pm

    I am so happy I came across your recipe! I can’t wait to try it! The only thing I will do differently when making the Pot Roast Meatballs is I will use grass fed beef as opposed to grain fed beef. An easy and convenient place to get your meat from is La Cense Beef. I work with La Cense, but grass fed beef is lower in calories and fat than grain fed beef.

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