Thanks for stopping by the blog, so glad you're here! I'm Whitney; I love flowers, good food, mountain views and reality tv. I love capturing promises, baby bumps, newborn peach fuzz, tiny toes and all kinds of love.
Thanks for stopping by the blog! I'm Whitney and my husband, Romain, and I are a wedding photography team based out of Raleigh, North Carolina. We are excited to share our recent work and a little peek into our lives!
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These meatballs are a Romain specialty that he learned from his dad and they are always a treat. He grills them up with ratatouille, tzatziki and couscous (so nice they named it twice!). For me growing up, meatballs were always in tomato sauce or in the crockpot with some type of sweet/tangy sauce (which is still delicious), so Romain introduced me to a whole new version of meatballs. He’s the Aladdin to my food world. 😉
Meatballs:
Ground Beef, 80/20, around 1.5 pounds
Ground Lamb, around 1 pound
Onion, finely diced
Garlic, minced
Lemon juice, just a squeeze
Breadcrumbs, about 1/2 cup
1 Egg
Parsley
Spices: Coriander, Cumin, Smoked Paprika, Salt & Pepper
A little flour for coating the meatballs
Mix everything except the beef and lamb in a large bowl until combined and then add the meat. Romain likes to break it up with his hands before adding it in, to avoid any big clumps. Add the egg and mix everything by hand gently and try not to over mix because this will make the meatballs dense and tough. Form the meatballs in your hands, making them a little bit bigger than a golf ball. Roll in flour to avoid sticking on the grill. We also brush the grill with a little oil too. Grill them for 3-5 minutes on each side (depending on how hot your grill is).
Tzatziki
Greek Yogurt
Cucumber, grated
Garlic, minced
Olive oil, about 2 tablespoons
Lemon juice, one big squeeze
Herbs like mint or parsley, chopped
As far as quantities for these ingredients, it will depend on how much you’d like to make and how garlic forward you’d like your food. Grate cucumber and strain it with a paper towel or cheese cloth to try to get as much liquid out of it as possible. Mix with with all the rest of the ingredients and season to taste.
Ratatouille
Any mix of chopped veggies you want to cook. Staples for us usually include yellow squash, zucchini, eggplant, onion, tomato and garlic. We like to remove the eggplant skin, since it ends up being tough.
Olive oil, about 2 tablespoons
Bay leaf
Over medium heat in larger pot, heat the olive oil, add the garlic and the onions and cook for about 2 minutes, to sweat the onions. Add the rest of the veggies, except the tomatoes, which you’ll want to add last since they have the most moisture. We add a little big of water as well. Just let it cook on the stove for about 20 minutes and you’re good to go!
Enjoy! If you make this recipe, let us know what you think! It’s one of my favorites.
For those of us who are gluten intolerant. You can omit the breadcrumbs in the meatballs and the flour coating. Just make sure your grill is oiled nice.y and you can enjoy delicious meatballs.