Megs' Sheftalia Recipe

Looking for an easy Megs' Sheftalia recipe? Learn how to make Megs' Sheftalia using healthy ingredients.


Submitted by meggsnham

Makes 6 servings



I had some amazing Sheftalia at a restaurant called Cypress Pita Grill in Phoenix, AZ. I wanted to re-create the amazing cinnamon and citrus flavors that were in this Greek sausage! The only major difference is that this is not made with the traditional caul.

Recipe Ingredients for Megs' Sheftalia

2 tbsp mint, dried (can dry fresh mint, or buy dried)
1 tbsp olive oil
2 cloves garlic, minced
2 tbsp jalapeno, minced (1 whole)
1 lb ground pork, raw
1 lb ground lamb, raw
1 sweet onion, finely chopped
1/2 cup fresh parsley, minced
3 tbsp lemon juice (1/2 lemon)
2 tsp orange zest (zest of 1 orange)
1 tbsp cider vinegar
1/2 tsp cinnamon
3 tbsp cumin
2 tbsp paprika
1 tbsp cayenne
1/2 tsp allspice
1/4 tsp fresh nutmeg
1 freshly ground black pepper
1 tsp sea salt
4 oz Greek yogurt (nonfat, plain)
3 tbsp lemon juice (1/2 lemon)
2 tbsp cilantro (1 bunch, minced)
1/2 cup white wine
1/4 cup feta cheese (Atheno's, crumbled)

Recipe Directions for Megs' Sheftalia

  1. Directions

  2. To dry mint leaves: Heat convection oven to 300F. Take the mint leaves and place in oven to dry, which only takes a minute or two (do not burn)! Set aside to cool.

  3. Heat a small pan over medium heat and add oil, garlic, and jalepeno, and cook for 1 minute, then let cool.

  4. Set pork and lamb in a large bowl. Chop the onion and parsley, then put in large bowl. Halve the lemon and place the juice and zest of one half in the large bowl (save the other lemon half for the yogurt). Zest the orange over the bowl and add the vinegar, cinnamon, cumin, paprika, cayenne, allspice, nutmeg, pepper and salt, and add the jalepeno mixture. Crumble the dried mint leaves and sprinkle over. Gently mix together by hand until just combined. Now take ~1 tbsp of meat mixture and flatten it out, sprinkle some feta in the middle, close up, and roll a meatball! Set aside for 30 mins for the meat to soak up the flavors.

  5. Meanwhile, whisk the greek yogurt, other half of the lemon juice, cilantro, salt and pepper together in a bowl. Refrigerate.

  6. *Heat a large pan over medium/high heat and reduce the white wine. Once reduced, gently place the meatballs in and cook until golden brown. May need to add olive oil, to prevent sticking. Also, may have to do this a few times if the pan is not large. *Better if grilled!

  7. Serve hot, spritz with lemon, and dip in the cool yogurt! Yum! Also can be served in a pita! :)

Categories

Pork, Main Dish, Greek, Grill

Nutrition Facts
Serving Size 252.6g
Amount Per Serving
Calories
353
Calories from Fat
121
% Daily Value*
Total Fat
13.4g
21%
Saturated Fat
4.6g
23%
Trans Fat
0.0g
Cholesterol
130mg
43%
Sodium
500mg
21%
Potassium
818mg
23%
Total Carbohydrates
9.1g
3%
Dietary Fiber
2.4g
10%
Sugars
2.9g
Protein
45.1g
Vitamin A 44% Vitamin C 33%
Calcium 12% Iron 33%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • Low in sugar
  • High in niacin
  • High in phosphorus
  • Very high in selenium
  • High in thiamin
  • High in vitamin A
  • High in vitamin B6
  • High in vitamin B12
  • High in zinc
  •   Bad points
  • High in cholesterol
  • Contains alcohol
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