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Ever since I bought the Essentials of Mediterranean Cooking by Williams-Sonoma, I have tried one recipe per week. This week we enjoyed mediterranean meatballs. It was a lighter variation on a Greek dish and actually could be used as a meatloaf recipe. I accompanied the meatballs with leeks in a mild sauce made from milk, bay leaves, salt, pepper, and flour. This is traditionally a Welsh dish but was a tasty complement nonetheless. The leeks usually taste like a mild onion but since I only cooked them for 20 minutes in a 375 degree oven, their flavor was strong and scallion-like. Finally, I topped it off with mixed fruit, which I stuck in the microwave with a bit of sugar for about a minute.

I will post the recipe for the mediterranean meatballs in a future feature!!