Greek Keftedes Prassoselino - Meatballs Simmered With Celery and Leeks

For the Meatballs

• 1 lb ground veal
• 1 lb lean ground lamb
• 1 large onion, minced
• 2 tablespoons fresh mint leaves, finely chopped
• 1⁄2 cup flat leaf parsley, finely chopped
• 2 teaspoons sweet paprika
• salt & freshly ground black pepper
• 2 large eggs

Combine all the meatball ingredients in a large bowl and knead well. Cover and refrigerate for an hour.

When ready to cook them, shape into golf ball sized portions (around 30). Place a large, heavy skillet over medium heat. Add the meatballs and brown them on all sides; do this in batches (do not over-cook, they will cook further with the leeks).

For the Leeks

• 4 -6 tablespoons butter
• 3 leeks, large, cut into 2-inch pieces
• 3 -4 celery ribs, cut into 2-inch pieces
• 1 -2 teaspoon sweet paprika
• salt & freshly ground black pepper
• Chicken Broth (About 5 -6 cups)

• 1 cup cooked rice 

Saute the leeks and celery in butter, stirring occasionally for about 8 minutes. Season with salt, pepper and paprika. Add the meatballs and stir everything together. Add chicken broth just enough to cover the meatballs.

Cover and bring to a boil. Then simmer over very low heat for about an hour, checking occasionally to make sure there is sufficient liquid to prevent scorching. Add broth as you go if needed. It should be a little soupy.

Add about 1 cup of cooked rice at the end and heat through. Serve and enjoy!

Grecian Shrimp Dip

Guests will not be able to stop eating this savory dip.

• 3/4 cup feta cheese crumbled
• 1/4 fresh spinach finely chopped
• 1/2 can fire roasted diced tomato drained and rinsed (can use fresh)
• 1/4 cup finely chopped cucumber (can use celery)
• 1 container of sour cream
• ¼ cup plain greek yogurt or cream cheese
• 1 garlic clove minced
• 1 tablespoon lemon juice
1 tsp greek seasoning or oregano
1 tsp dill
Salt and pepper to taste (add salt sparingly)
8 - 10 oz. small salad shrimp cooked and rough chopped (can leave some whole)
1 tbsp fresh chopped parsley for garnish

Combine all ingredients except the shrimp and stir until smooth. Add shrimp to mixture (more or less depending on how chunky you want it). 

Transfer to a serving bowl. Cover and refrigerate until serving. Just before serving, stir dip and garnish with parsley. Serve with pita chips.