Greek Cheese Balls Recipes

Steps:

• Heat oven to 350°F. In ungreased shallow pan, place walnuts. Bake 6 to 10 minutes, stirring occasionally, until light brown. Cool 5 minutes.
• Finely chop 1/2 cup of the walnuts. Spread on sheet of waxed paper; mix with oregano.
• In food processor, place cream cheese, feta cheese and mayonnaise. Cover; process with on-and-off pulses 20 to 30 seconds or until well mixed. Add olives and remaining 1/4 cup walnuts. Process by pulsing 4 or 5 times until chopped and mixed. Cover and refrigerate about 1 hour or until firm enough to shape into balls.
• Using 1 teaspoon for each, shape cheese mixture into 60 balls. Roll in walnut-oregano mixture to cover. Place in tightly covered container. Refrigerate about 1 hour or until firm. Serve with pita chips.

Steps:

• In a large bowl, beat cream cheese until fluffy. Stir in the feta cheese, olives, cucumber, red peppers and pepper. Shape into two balls; roll in walnuts. Wrap tightly in plastic wrap. Chill until serving. Serve with crackers.

Steps:

• In a medium skillet, sweat onion and garlic in 2 tablespoons of olive oil over medium heat until translucent, about 2 minutes. Let cool and set aside.
• Wring the excess milk out of the soaked bread cubes.
• Place all ingredients, except flour and garnishes, in a large mixing bowl and combine by hand until fully incorporated. Form into little meatballs (about 1-ounce each).
• In a large skillet, heat remaining oil over medium heat. Dredge, or roll the meatballs in flour, and fry in the skillet until golden brown, about 5 minutes. Remove from the pan and place on paper towels to drain the excess fat.
• Place on platter and garnish with lemon wedges and torn mint leaves.

Steps:

• In a medium bowl combine the cream cheese, Cheddar cheese, Monterey Jack cheese, green bell pepper, jalapeno pepper, Worcestershire sauce and garlic salt. Mix together and form mixture into a ball. Roll ball in cilantro and serve with your favorite crackers.

Steps:

• Cook orzo according to package directions; drain. Keep warm.
• Combine breadcrumbs , oregano, salt, cinnamon, black pepper, lamb and garlic in a medium bowl; stir in 1 1/2 tablespoons parsley. Add egg white, stirring mixture until just combined. Shape mixture into 12 (1-inch) meatballs; cover and chill meatballs 5 minutes. (Can be made ahead of time).
• Preheat oven to 375.
• Bake the meatballs on a roaster pan for 20 minutes. Drain the fat, if necessary. Place the meatballs in a new baking dish and spoon the marinara sauce over meatballs; sprinkle with cheese. Bake at 375° for 20 minutes or until meatballs are done. Sprinkle with remaining 1 1/2 teaspoons parsley.
• Serve over orzo.

Steps:

• Mash cheese with a fork.
• Add all the other ingredients except sesame seeds.
• Combine well.
• Divide the mixture into 40 parts and shape into small balls.
• Coat with sesame seeds and place on oiled baking tin.
• Bake in moderate heat (180°C/350°F) for about 15 minutes until the sesame is slightly toasted.