½ cup + 2 tablespoons extra-virgin olive oil, divided
1lb Armanino Gourmet ½ oz Beef Meatballs, defrosted (approximately 32)
½ cup beef stock, low salt
Directions
For the Holiday Meze Platter
On a large platter or board, place the bowls with the dips and meatballs.
Fill in the spaces with pita triangles and/or pita chips, vegetables, nuts, dried fruits and olives. Place serving spoons in the dips, tongs around the vegetables and toothpicks near the meatballs.
Creamy Garlic Dill Dip
Add all the ingredients to a large bowl and blend with a hand mixer or in a standing mixer with the paddle attachment until smooth. Taste and adjust seasoning if needed.
Cover and refrigerate until needed. Can be made 3 days ahead. Just before serving, garnish with some chopped dill.
Garlic Hummus
Drain the garbanzo beans, reserving ¼ cup of the liquid and a tablespoon of the garbanzo beans for garnish.
Transfer the remaining garbanzo beans and the reserved liquid to the bowl of a food processor.
Process for 1-2 minutes, stop and scrape the bowl then with the processor running, slowly add the cold water through the feed tube. Process until very smooth, 4-5 minutes. Taste and adjust seasoning if needed.
Transfer to a serving bowl and swirl with a spoon to create a little well in the center. Cover and refrigerate until needed. Can be made 3 days ahead.
Before serving, drizzle with olive oil, a dusting of ground cumin and the reserved tablespoon of chickpeas.
Pesto Feta Spread
In the bowl of a food processor, add the crumbled feta, yogurt, lemon juice, lemon zest, black pepper and 1 tablespoon of the pesto. Pulse several times.
With the processor running, add the olive oil and water in a slow stream through the feed tube and process until smooth.
Transfer to a serving bowl and top with the remaining 3 tablespoons of pesto, swirling a little to combine.
Cover and refrigerate until needed. Can be made 3 days ahead but swirl the pesto on top just before serving.
Minty Garlic Meatballs
To the bowl of a food processor, add the mint, parsley, lemon zest, lemon juice, creamy garlic sauce, honey, red pepper flakes, cumin, salt and pepper.
Pulse a few times to break up the herbs and with the processor running add the ½ cup of olive oil in a steady steam through the feed tube. Process until almost smooth and sauce-like. Transfer to a large bowl and set aside.
Once hot, add the meatballs in a single layer and brown on all sides.
Add the beef stock and cook until meatballs are heated through and the stock has evaporated.
Add the meatballs to the bowl with the mint sauce and toss to coat. Transfer to a serving bowl and serve warm or room temperature.
Chef’s Tips
In the Mediterranean, “meze” consists of several small dishes and is perfect for the holidays. Everything can be made ahead, guests can nibble away and there’s something for everyone – meat eaters, vegetarians, vegans; adventurous and picky eaters alike.
For easy holiday planning, do everything ahead. All recipes can be easily doubled or halved and made ahead. Prep the vegetables the day before and store in refrigerator until needed. Cut the pita bread the morning of the party and store in a sealed plastic bag until needed. Have all the dishes and bowls set out on the designated platter, ready to go, and fill just before the guests arrive.
Always zest lemons before juicing. Your day will go much better.
Defrost the meatballs in the refrigerator overnight or microwave gently just until defrosted.
