Dancing Marlin Visits WCIU You & Me This Morning to Share Perfect Recipe for the Holidays | Frankfort, IL Restaurant
Eat.Drink.Share. On Tuesday, December 2, our south suburban Chicago restaurant visited WCIU You & Me This Morning to demonstrate a new shareable, non-traditional Greek-style meatball recipe perfect for your upcoming holiday party!
Ed Nemec, co-owner of Dancing Marlin, as well as Chef Jackson, helped prepare the delicious Greek-style meatball dish with host Jeanne Sparrow. The new meatball creation was inspired by Chicago’s south suburban Greek community and captures the essence of gyros. Because Dancing Marlin is all about shared plates, we wanted to make a non-traditional dish that was both easy to make and even easier to share.
Dancing Marlin is everything but traditional, and the creation of this Greek-style meatball is no exception. And the best part about the meatballs? “They can be made in advance, passed around for a fancy party, or served right out of a crock-pot for easy serving,” says Ed. Try the recipe out for yourselves this holiday season!
Check out the full segment from WCIU You & Me This Morning below:
Dancing Marlin Greek-Style Meatballs Recipe
Yields 8-10 Servings or about 30 Meatballs
1 lb ground lamb
(Ground Lamb can be found in most grocery stores or just ask your butcher)
1 lb Ground Beef 80/20 Blend
1 1/2 Tbsp finely minced garlic
3 tbsp finely chopped fresh oregano
1 tbsp salt
1 tbsp black pepper
¼ cup finely chopped onions
2 beaten eggs
1-cup Panko bread crumbs (available in the Asian aisle of most grocery stores)
* Before you begin preparing, pre-heat your oven to 375 Degrees
1) Mix well all of the above ingredients in a large bowl, very similar to that of a
2) Using an ice cream scoop, or similar scoop or baller, prepare 1 ½ ounce meatballs
3) Using a sheet pan, spray the pan with Pam or other release spray.
4) Line the meatballs on the tray, & bake in the preheated oven for 15-18 minutes
until lighted browned. These can be eaten right away, or refrigerated for the
day of use. Our tip is to cook them the day before, and put them in your crock pot
the day of. Some beef stock or broth in the pot along with the meatballs will make
for a “no” fuss family appetizer.
8 oz of Greek yogurt
1 diced Roma tomato
2 tbsp lemon juice
3 oz diced cucumbers
¼ oz finely minced dill
Salt to taste
Pepper to taste
1 oz thinly shaved red onions
1) Combine all ingredients except onions in a bowl and mix. Can be made up to 4 days in advance.
1) On a serving plate, spread 3 oz of the tzatziki sauce
2) Arrange as many of the meatballs on top of the sauce as you want per plate.
3) Sprinkle the onions over the meatballs.
4) Serve and enjoy!
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