Spring recipes from chef Michael Symon: Beef keftedes with fresh pea‑lemon yogurt spread
Spring has sprung, which means peas are in their prime and perfect for any seasonal recipe to add some fresh flavor to your plate.
Ahead of the new season of "24 in 24: Last Chef Standing" on Food Network, host and chef Michael Symon joined "Good Morning America" to share a taste of spring with his recipe for Greek meatballs.
Check out the full recipe below, plus a second dish from "GMA3."
Beef Keftedes with Fresh Pea-Lemon Yogurt Spread
Makes 20 pieces
Prep time: 30 minutes
Cook time: 20 minutes
Total time: 1 hour
Ingredients
For the Keftedes:
Canola oil, for frying
1/2 cup minced onion
Salt
1 clove garlic, minced
1/2 cup bread, small diced
1/2 cup whole milk
1 pound ground beef or lamb
1 large egg
1 teaspoon dried oregano
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/8 teaspoon ground cinnamon
Pinch grated nutmeg
Freshly ground black pepper
Flour, for dusting
Extra-virgin olive oil, for finishing
Pea shoots, for garnish
Lemons, cut into wedges, for garnish
For the fresh pea-lemon yogurt spread:
1 cup full-fat Greek yogurt
1 cup fresh English peas
1/4 cup heavy cream
Zest and juice of 1 lemon
Salt and freshly ground black pepper
Directions
Make the yogurt spread
In a stand mixer fitted with the whisk attachment, combine the Greek yogurt, heavy cream, lemon zest and juice. Whisk until smooth and fluffy, about 4 to 5 minutes. Bring a pot of salted water to a boil and cook the peas until tender, about 5 to 7 minutes. Drain the peas and puree until smooth, seasoning with salt and pepper, then let cool. Fold the cooled pea puree into the whipped yogurt, season to taste and refrigerate until ready to use.
Make the keftedes
Heat 2 teaspoons canola oil in a skillet over medium heat. Add the onion with a generous pinch of salt and cook until softened, about 2 minutes. Add the garlic and cook until fragrant, then remove from heat and let cool. Soak the bread in the milk. In a large bowl, combine the cooled onion and garlic with the ground meat and egg. Squeeze excess milk from the bread and add it to the bowl along with the oregano, coriander, cumin, cinnamon, nutmeg and a generous teaspoon of black pepper. Mix gently with your hands until just combined. Cover and refrigerate until ready to cook, up to one day. Form the mixture into balls slightly smaller than golf balls using wet hands, then lightly dust with flour, shaking off any excess. In a wide, shallow pan, pour in enough canola oil to come about one-third up the sides. Fry the keftedes until golden brown and cooked through but still juicy, about 5 minutes. Transfer to a paper-towel-lined plate to drain.
To serve
Spread the pea-lemon yogurt onto a platter and arrange the keftedes on top. Garnish with pea shoots, lemon zest and a drizzle of olive oil. Season with salt and serve with lemon wedges.
Whipped Ricotta with Grilled Asparagus and Crostini
Later on "GMA3," Symon shared a second dish that makes a perfect spring appetizer.
Serves 4-6
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Ingredients
For the whipped ricotta
8 ounces full-fat ricotta cheese
2 tablespoons extra-virgin olive oil
Zest and juice of 1 lemon
Salt and freshly ground black pepper
Garnish
Chili flakes
Additional lemon zest and juice
Extra-virgin olive oil
For the grilled asparagus
1 bunch fresh asparagus, trimmed
1 tablespoon extra-virgin olive oil
1 tablespoon fresh thyme, chopped
Salt and freshly ground black pepper
Juice of 1 lemon
For the crostini
1 loaf sourdough or baguette
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
Directions
Make the whipped ricotta
Whisk the ricotta with the olive oil, lemon zest, and juice in a large bowl until smooth and creamy. Season with salt and pepper to taste and set aside.
Grill the asparagus
Toss the asparagus with olive oil, thyme, salt and pepper. Grill over high heat until just tender with light char marks, about 3 to 5 minutes, then finish with lemon juice.
Make the crostini
Slice the bread into thick pieces, brush with olive oil and season lightly with salt and pepper. Grill until warmed through with char marks, turning once.
To serve
Spoon the whipped ricotta into a shallow bowl and finish with chili flakes, additional lemon zest and juice, and a generous drizzle of olive oil. Arrange the grilled asparagus and crostini alongside for dipping.
'GMA' kitchen picks
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