• Chef de Cuisine, Bon Appetit
• Former Luxury Resort Chef and Instructor
• World cuisine inspired by travel to over 40 countries
• Graduate, Culinary Arts School Kathmandu
Greek-style meatballs also known as Keftedes are traditionally made with lamb. I like to keep it leaner and lighter using Turkey while still bringing out all the flavors. The flavor burst in the meatballs is from the fresh herbs and spices like parsley, onion, garlic and spinach. It's served on a bed of whole wheat linguine pasta and roasted garlic tomato sauce, and topped with feta cheese.
fresh-ground turkey, fresh spinach, onion, garlic, feta cheese, oregano, parsley, egg, flour, tomato sauce