Today, we’re diving into the holiday season with a roast turkey breast recipe that’s so incredibly flavorful and easy to make, it’s perfect for any family dinner or special occasion. This easy turkey breast recipe has juicy roasted grapes, aromatic vegetables, and a medley of warm spices; it’s a symphony of flavors that will have your tastebuds dancing.

One of the best things about this recipe is that it’s so versatile. You can serve it with a variety of sides, from mashed potatoes to salad. It’s also a great option for leftovers; it makes the most epic turkey sandwiches! And let’s not forget the roasted grapes. They soften slightly in the oven and add a burst of sweetness and acidity that complements the savory turkey, plus, they just make the whole thing a little more special.

If you’re looking for a delicious and easy-to-make recipe that will impress your family and friends for Thanksgiving or any other special meal, I’ve got your back. Let’s get started!

Ingredients to Make this Roast Turkey Breast Recipe

The trick to making the most delicious and never-dry turkey breast is adding layers of flavor, starting with salt and ending with delicious roasted vegetables. Big flavors don’t require a million ingredients, though. Here’s everything you’ll need: 

• Bone-in turkey breast half. My family is on the smaller side, so when I make roast turkey I only use one bone-in breast half, which is half of a whole bone-in turkey breast. Thaw the breast completely in the fridge a few of days ahead of time if you buy it frozen. The recipe also includes instructions for making a whole bone-in breast if you’re cooking for a crowd! 
• Kosher salt helps tenderize the turkey. Adding it first, before any other seasoning, helps it permeate the meat. 
• Roasting seedless red grapes adds pops of sweetness to spiced roasted turkey. 
• Extra virgin olive oil. I like the peppery fruitiness of our Private Reserve extra virgin olive oil from Greece in this recipe. 
• Spices: Ground allspice and nutmeg add a warming, autumnal flavor. Paprika adds earthiness, a beautiful red color (and a layer of smokiness, if you choose smoked paprika). Black pepper brings a subtle earthy heat. 
• Garlic: You know I wouldn’t make a holiday roast without a good amount of garlic. I mince an entire head, about 14 cloves, to give this turkey that wonderful sharp flavor that mellows in the oven. 
• Chopped parsley adds freshness to the flavor profile of roast turkey. Adding it under the skin helps protect the meat against drying out. 
• Shallots and celery, roughly chopped into rustic pieces, form a bed for the turkey to roast on and add wonderful savoriness to contrast the sweet roasted grapes. 

Ingredient Spotlight

Nutmeg, is a key ingredient in the pumpkin treats people love this time of year, and a natural in autumnal dessert recipes like Apple Strudel. 

But the woodsy flavor of nutmeg is also a frequent player in savory recipes like Greek Moussaka, bechamel sauce, and Creamed Spinach where it adds complex aroma. It’s especially wonderful combined with other spices to make a warm, autumnal blend for roasted turkey. Grate it fresh using a microplane or a zester for the most nuanced flavor.

How to a Roast Turkey Breast 

Adding layers of flavor to turkey breast before roasting it is the most involved part of this recipe. Besides that it’s as simple as chopping a few veggies! 

• Salt the turkey. Pat a 2 1/2 pound bone-in turkey breast half dry and season it with kosher salt on both sides. Carefully lift the skin up and salt underneath as well. Once salted, set it aside at room temperature for 30 minutes or, if you have the time, in the fridge uncovered for 2 hours or overnight. If you do chill the turkey, take it out of the refrigerator and set it aside at room temperature while you preheat the oven. 
• Roast the grapes. Arrange a rack in the center of the oven and preheat it to 450°F. Add 1 pound seedless red grapes to a 9 1/2 x 13 baking pan. Toss them with a little extra virgin olive oil and salt. Roast in the heated oven for 15 minutes, until slightly softened. Transfer the grapes to a plate. Set the pan aside and leave the oven on.
• Season the turkey. In a small bowl, mix together 1 teaspoon ground allspice, 1 teaspoon paprika, 1 teaspoon ground black pepper, and 1/2 teaspoon ground nutmeg. Once the spices are mixed, season the turkey with the mixture on all sides. Carefully lift skin and rub spice mixture underneath. In a large, shallow bowl, combine one head (about 14 closed) of minced garlic, a large handful of chopped fresh parsley, and about 1/3 to 1/2 cup extra virgin olive oil. Mix well. Gently press the garlic and parsley mixture all over the turkey. Again, apply the mixture underneath the skin.
• Prep the vegetables. In the same pan in which you roasted the grapes, add 8 small halved shallots and 7 roughly chopped stalks of celery. Next, season the vegetables with kosher salt and a drizzle of extra virgin olive oil. Place the turkey breast on top, skin side up.
• Roast the turkey breast. Put the turkey in the oven and immediately reduce the heat to 350°F. While the turkey roasts, check on it occasionally and if you notice the turkey skin browning too much, cover it with foil.
• Return the grapes to the pan. Once the turkey has roasted for about 40 minutes, carefully remove it from the oven and add the grapes back to the pan. Return the turkey to the oven and roast until its internal temperature registers 155°F, about 45 minutes total. If your turkey needs a little bit of color, switch the oven to broil, and broil it until nicely browned, about 2 to 3 minutes. Pay close attention to the roasted turkey breast while it’s under the broiler so it doesn’t burn. When the breast has gained some color, remove it from the oven. 
• Rest the turkey breast. Cover the turkey breast loosely with foil and let it rest undisturbed for about 15 minutes. The turkey meat will continue to cook and its internal temperature should rise to 165°F.
• Slice the turkey. Transfer the turkey breast to a cutting board. Place the edge of a knife against the breast bone and carve the breast away, using the rib bones as a guide. Once the meat is off the bone, move the bones aside. Cut the breast crosswise into slices. When ready, serve the sliced turkey breast with roasted vegetables and grapes. 

How Long Does it Take to Roast Turkey Breast?

The size of your turkey breast and the oven temperature determine how long you need to roast it, but as a general rule, plan on 15 minutes per pound when roasting a turkey breast at 350°F.

Why Salting and Chilling is Important

Do not skip the step of salting the turkey! This process of salting it and chilling it is called dry-brining. If given time, the kosher salt tenderizes and flavors the turkey.

Refrigerating the turkey breast uncovered for 2 hours or overnight allows the air in the fridge to dry the skin which helps it cook to a crispy golden brown while the salt keeps the turkey breast nice and juicy. 

Swaps and Substitutions 

It’s easy to customize this roast turkey breast recipe to suit your preferences or the rest of your menu, if you’re planning to serve this for a holiday. Or you can use this method to make more of a weeknight meal using chicken. Here are a few other ways to change it up. 

• Turkey breast: Whole turkey, turkey legs, or a whole chicken. Cut the cook time for smaller pieces, but you can follow the same temperature guidelines for other types of poultry. 
• Grapes: Feel free to leave them out or replace them with a pound of apples, peeled and chopped, if you need something lower in sugar. 
• Shallots: Red onions or chopped leeks. 
• Parsley: Any other fresh herbs including chives, tarragon, fennel fronds, or fresh sage. 

What to Serve with Roast Turkey Breast 

The options for sides and salads to go along with this turkey breast are endless. I think all it needs is something like Roasted Garlic Mashed Potatoes or Greek roasted potatoes, which are particularly great because you can make them the night before and simply warm them through before serving. 

Autumnal dishes like this simple Kale Salad or this Fall Rotini Pasta are also great options. Want more color and crunch? Add a big festive salad like Balela!

If you’re serving this for Thanksgiving or another holiday, follow it up with a holiday treat like Italian Apple Olive Oil Cake or a gorgeous French pear tart.

How to Store and Reheat Roasted Turkey Breast

• To store leftover roast turkey breast, place it in an airtight container and refrigerate within 2 hours of cooking.
• To freeze leftovers, place them in a freezer-safe container and keep them in the freezer for up to 3 months. You freeze the cooked turkey breast whole, or slice it, layer it into between pieces of parchment and freeze it. That way you can take out just the portion you need when you need it.
• To thaw the turkey breast, transfer it from the freezer to the refrigerator and let it thaw overnight in the before reheating.
• To reheat leftover turkey breast place it in a skillet over medium heat, with a little water or stock. Warm it up, covered, for a few minutes until it’s heated through. 

Main Meal Recipes for Small Gatherings

Meat and Poultry

Cranberry Chicken

Meat and Poultry

Citrus Rosemary Chicken

Meat and Poultry

Pomegranate Chicken Thigh Recipe

Meat and Poultry

Roasted Cornish Hens with Warming Spices and Garlic

Browse all Mediterranean recipes.

Visit Our Shop.

Print

Roast Turkey Breast

Dry turkey? Never heard of it. This recipe makes the most delicious roast turkey breast seasoned with Mediterranean spices, garlic, and parsley. Roasted red grapes and vegetables add lots of juicy texture and flavor. Make it for a holiday meal or a big family dinner and use the leftovers to make epic turkey sandwiches!

Course Entree

Cuisine Mediterranean

Diet Gluten Free, Low Calorie

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Inactive Time (for Salting Turkey Breast) 30 minutes minutes

Servings 6 people

Calories 254.2kcal

Author The Mediterranean Dish

Ingredients

• 2 1/2 pound bone-in turkey breast half (half of a whole bone-in turkey breast), completely thawed if previously frozen
• Kosher salt
• 1 pound seedless red grapes stemmed
• Extra virgin olive oil
• 1 teaspoon ground allspice
• 1 teaspoon paprika
• 1 teaspoon ground black pepper
• 1/2 teaspoon ground nutmeg
• 1 head garlic, about 14 cloves, peeled and minced
• Large handful fresh parsley, chopped
• 8 small shallots, peeled and halved
• 7 celery stalks, roughly chopped

Instructions

• Salt the turkey. Pat the turkey breast dry and season with kosher salt on both sides (be sure to carefully lift the skin up and salt underneath as well.) Set aside at room temperature for 30 minutes or, if you have the time, in the fridge uncovered for 2 hours or overnight. If you do chill the turkey, take it out of the refrigerator and set it aside at room temperature while you preheat the oven.
• Roast the grapes. Arrange a rack in the center of the oven and preheat it to 450°F. Add the grapes to a 9 1/2 x 13 baking pan. Toss them with a little extra virgin olive oil and salt. Roast in the heated oven for 15 minutes, until slightly softened. Transfer the grapes to a plate. Set the pan aside and leave the oven on.
• Season the turkey. In a small bowl, mix together the allspice, paprika, black pepper, and nutmeg. Season turkey with the spice mixture on all sides. Carefully lift skin and rub spice mixture underneath. In a large, shallow bowl, combine the minced garlic, parsley and about 1/3 to 1/2 cup extra virgin olive oil. Mix well. Add the turkey to the bowl and gently press the garlic and parsley mixture all over (again, apply the mixture underneath the skin).
• Prep the vegetables. In the same pan in which you roasted the grapes, add the shallots and celery. Season the vegetables with kosher salt and a drizzle of extra virgin olive oil. Place the turkey breast on top, skin side up.
• Roast the turkey breast. Put the turkey in the oven and immediately turn the heat down to 350°F. Roast the turkey, checking it occasionally; if at some point you notice the turkey skin browning too much, cover it with foil.
• Return the grapes to the pan. After 40 minutes, carefully remove the turkey from the oven and add in the grapes. Return the turkey to the oven and roast until its internal temperature registers 155°F, about 45 minutes total. If your turkey needs a little bit of color, switch the oven to broil, keeping close attention to it, and broil it until nicely browned, about 2 to 3 minutes. Remove it from the oven.
• Rest the turkey. Cover the turkey loosely with foil and let it rest undisturbed for about 15 minutes. The turkey meat will continue to cook and its internal temperature should rise to 165°F.
• Slice the turkey. Transfer the turkey breast to a cutting board. Place the edge of a knife against the breast bone and carve the breast away, using the rib bones as a guide. Once the meat is off the bone, move the bones aside. Cut the breast crosswise into slices. Serve the sliced turkey with roasted vegetables and grapes.

Video

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the spices and olive oil used in this recipe.
• How to double the recipe: Need to feed more people? Use this recipe to cook a whole bone-in turkey breast rather than a half turkey breast. The method remains the same, but you can double the amount of spices and increase the garlic and fresh parsley mixture to cover the full breast. Follow the same temperature guidelines. It will take about an hour or a little more to fully cook.
• How to store roast turkey breast. Once cooled, store leftover roast turkey breast in an airtight container in the refrigerator for up to 4 days or freeze, tightly wrapped, for up to two months.
•  

Nutrition

Calories: 254.2kcal | Carbohydrates: 7.3g | Protein: 30.7g | Saturated Fat: 3.2g | Cholesterol: 80.7mg | Sodium: 2606.7mg | Potassium: 126.9mg | Fiber: 1.4g | Vitamin A: 185.1IU | Vitamin C: 2.5mg | Calcium: 18mg | Iron: 0.5mg

The Mediterranean Dish: Simply Dinner

125 Easy Mediterranean Diet-Inspired Recipes to Eat Well and Live Joyfully

order your copy Today!

*This post originally appeared on The Mediterranean Dish in 2018 and has been recently updated with new information and media for readers’ benefit. Enjoy!

The post Roast Turkey Breast with Garlic and Herbs appeared first on The Mediterranean Dish.

Who wouldn’t love their own personal whole roasted chicken?! That’s the beauty of the lesser-known and under-appreciated Cornish hen. Don’t let the fancy name fool you, this recipe is surprisingly easy. The spice marinade comes together in minutes, and roasting Cornish hens only takes about an hour. So, minimal effort for maximum flavor — that’s my kind of cooking!

These beautiful birds are succulent and tender, with a simple but bold marinade made with lots of fresh garlic, a splash of bright citrus, and big flavor from warming allspice and nutmeg. The crispy skin adds a delightful textural contrast, making every bite a party in your mouth!

This roasted Cornish game hen recipe is perfect for a romantic night in, a small gathering with friends, or a holiday centerpiece. Give each person their own, or split them in half to feed a crowd with lots of extras! Serve them with roasted vegetables for a complete and healthy meal. You can also whip up a quick couscous or an Easy Rice Pilaf to soak up all those delicious juices. It’s a simple yet elegant dish that’s guaranteed to become a new favorite in your roasting repertoire.

What is a Cornish Hen?

Once upon a time, the term Cornish hen (also called Rock hens or Cornish game hens) referred to a particular type of pure breed chicken harvested young while at a small size. Now though, that breed restriction on the name no longer exists so Cornish hens are, you guessed it, little chickens! 

The birds are essentially a miniature version (usually around one to two pounds) of regular whole chickens. The flavor difference between chicken and Cornish hen is almost negligible. Cornish hens have a slightly milder flavor, but they basically taste like the chicken you’re used to eating.

So why seek them out at all? 

• Because of their small size, whole or halved Cornish hens are perfect for serving. That way each person gets a nice mix of white meat and dark. 
• Because they are harvested younger, Cornish hens are more tender than larger chickens.
• Because of their surface area, Cornish hens readily absorb flavor from marinades, spice rubs, and seasonings.

What is in this Cornish Hen Recipe? 

You may use some of these seasonings most often for holiday baking, but besides the Cornish hens themselves, everything in this recipe is easy to find at your regular grocery store. Here’s what you’ll need:

For the Spiced Garlic Marinade

• Garlic is a major flavor player in this marinade. Peel but don’t bother to chop the cloves; the food processor will do the work for you. Feel free to cut the quantity to suit your tastes. 
• Hot or sweet paprika gives a deep, warm flavor and beautiful orange color to the Cornish game hens.
• Ground allspice adds complex spice to the marinade mixture. It’s not as distinctive as cinnamon but will definitely keep people wondering what that warm, wonderful spice is. 
• Dried thyme leaves bring some woodsy green flavor to the marinade and work beautifully with that of the Cornish hens. 
• Ground black pepper adds pleasant warmth and a slight kick to the recipe. 
• Ground Nutmeg the silent star in this spice mixture, giving it an extra layer of aroma without reading as sweet. 
• Extra virgin olive oil carries the flavor of the spices and garlic and helps coat the Cornish hens. I use our Private Reserve Greek extra virgin olive oil
• Salt: a couple of pinches of salt brings harmony to the flavor of the marinade. 
• Fresh lemon or lime juice acts as a tenderizer and adds a pop of brightness that amplifies the intensity of the other flavors in the marinade. 

For the Roasted Cornish Hens

• Cornish hens: You’ll need four Cornish hens for this recipe. They’re often sold frozen in packages of one or two. Try to get four of a similar size so they cook at the same speed. 
• Vegetables: Celery sticks and a large onion, roughly chopped and stuffed inside the Cornish hens, help flavor the birds as they cook and ensure they don’t dry out. 
• Lemon or lime: Fresh citrus adds lots of tartness to both the marinade and the Cornish hens. Don’t discard the citrus halves after squeezing the juice from them; I like to add them to the cavities along with the vegetables. 
• Chicken broth provides flavor and moisture for roasted Cornish hens. I recommend basting the hens with the broth to help keep them juicy. Use homemade chicken broth or store-bought low-sodium broth. 

Ingredient Spotlight

Though the name allspice makes it sound like an all-purpose spice blend, allspice is actually one spice that can do it all. It’s made from the ground dried berries of a perennial plant native to the Caribbean and Central America, but now it’s widely beloved all over the world. 

It has a peppery flavor with notes of vanilla, clove, and cinnamon, which makes it right at home in dessert recipes. But it also makes it a wonderful mystery ingredient to give savory dishes a special something.

I love how it works with sweet nutmeg to balance big, bold garlic flavor in roasted cornish hens, and with paprika in Sheet Pan Chicken with Vegetables. It’s also incredible in sweet and savory Braised Chicken Thighs with Mushrooms and Dried Figs. 

• TRY IT: Find my favorite allspice at our shop.
• BEST SUBSTITUTE: Ground cinnamon or cardamom. 

How to Cook Cornish Hens 

With the help of a food processor (or a mini chopper or blender) it takes only a moment to make the garlicky spiced marinade for roasted Cornish hens. Here’s the recipe method step by step: 

Make the Marinade

• Get ready. Place a rack in the middle of the oven and preheat to 425°F.
• Make the Spiced Garlic Marinade. In a food processor combine 15 to 20 peeled cloves of garlic, 2 1/2 teaspoons paprika, 1 1/2 teaspoon allspice, 1 1/2 teaspoon thyme, 1 teaspoon black pepper, 1/2 teaspoon nutmeg, 2 tablespoon extra virgin olive oil, and one to two good pinches of salt. Juice the lemon or lime into the processor, catching any seeds, and set aside the peel to use in the stuffing. Pulse to combine and then process into a pulpy mixture. It doesn’t need to be completely smooth. 

Prep the Cornish Hens

• Add the marinade to the hens. Apply the marinade generously to the outside and in the cavity of 4 Cornish hens. Lift the skin of the breast and apply some of the marinade underneath.
• Grill or sear the hens. Heat a lightly-oiled cast iron grill pan or skillet over medium to medium-high. Add the hens, in batches if necessary, and grill or sear the hens on all sides until they have grill marks or a nice golden brown color, a few minutes per side. Set them aside momentarily to cool.
• Stuff the hens. Once the hens are cool enough to handle, stuff each one with a combination of 2 roughly chopped stalks of celery and 1 roughly chopped sweet onion. Now squeeze the juice of the remaining lime or lemon onto the hens. Add a spent lemon half, including those from making the marinade, into the cavity of each hen along with the onion and celery.

Roast the Cornish Hens

• Add chicken broth. Place the hens in a large cast iron skillet or roasting pan. Gently pour in 2 cups of chicken broth from the side of the skillet, taking care not to wash the marinade off of the hens. 
• Bake the hens. Bake, basting the hens every 15 minutes with the broth, until the hens are nicely browned and cooked through, about an hour to 1 hour and 15 minutes. Remove from the oven and cover loosely with foil for 15 minutes to rest before serving.

Ways to mix it up 

• Add more vegetables: Make Roasted Cornish Hens into a full supper by roasting them on top of a bed of large diced carrots, whole baby potatoes, cabbage wedges, Brussels sprouts, mini peppers, or a vegetable medley. 
• Use chicken instead: You can use this same method to make a whole chicken instead of four Cornish hens. Use a fryer chicken that’s five pounds or smaller. Larger than that and you might need to increase the cook time! 
• Spatchcock the hens: To make a spatchcocked version of these Cornish game hens, spread the stuffing mixture onto an oiled sheet pan and then use it as a bed to roast either halved or whole spatchcocked hens. Follow this method to remove the backbones and spatchcock the Cornish hens. 
• Grill Cornish hens: instead of using a grill pan and then an oven, you can make these Cornish Hens from start to finish on your grill. First, grill the hens over direct heat to get those nice grill marks. Then, switch the grill set up for indirect heat and transfer the hens to an aluminum grill pan or a cast iron skillet and add the chicken stock as instructed. Grill the hens over medium, indirect heat until done. 

Tips for the Best Roasted Cornish Hens

• Be generous with the marinade. Be sure to get the marinade particularly under the skin for best flavor. And don’t skimp on the garlic! 15 to 20 cloves of garlic might seem like a lot, but it infuses the Cornish game hens with so much flavor!
• Sear before roasting. Don’t skip the step of browning the hens on a grill pan or in a skillet before you roast them. It helps give Cornish hens great color, as well as perfectly crispy skin.
• Don’t overcook them. Like chicken, Cornish game hens are ready when their internal temperature is 165°F, but remember that they will continue to cook as they rest after you take them out of the oven, so take that into consideration and pull them out a little bit earlier.
• Allow Cornish hens to rest after roasting. Again, just like chicken, roasted Cornish hens should rest for at least a few minutes before serving for best flavor and to allow the juices to redistribute. 

How to Get Ahead and Storage Suggestions

Cut down the work and amp up the flavor of this Cornish hen recipe by marinating the Cornish Hens ahead of time. You can prepare the marinade and add it to the hens a day before you plan to roast them. Store them in the fridge in an airtight container. You can also chop the vegetables ahead of time. The following day, stuff the hens as you wait for the oven to heat. 

Once cooled, leftover cooked Cornish hens can be stored in an airtight container in the fridge for up to 3 days or in the freezer for up to two months. 

How Can You Tell When Cornish Hens are Done? 

A Cornish hen is done cooking when its internal temperature reaches 165°F taken with an instant-read thermometer in the thickest section of the thigh, near the bone, but not touching it. If you cut into the thigh joint the juices should be clear. 

What to Serve with Roasted Cornish Hens

Whole roasted Cornish game hens make a beautiful plate for a holiday meal or for when you have guests over. If you’re feeding a larger crowd and have an abundance of sides, halve the Cornish hens.

I like to serve them with sides I can cook in the oven while the hens roast including Italian roasted veggies, cinnamon roasted sweet potatoes, simple roasted carrots or Brussels sprouts. 

The flavors in the spiced garlic marinade would also be particularly tasty with Mushroom Risotto, or for something a little lighter, roast tomato and eggplant in the oven for Borani Kadoo (Roasted Zucchini and Tomatoes with Garlicky Yogurt) while the hens cook.

For a complementary salad, try Roasted Beet Salad with Crispy Kale and Almonds or this a Healthy Potato Salad with Tomatoes, Cucumber, Kale and Pesto. 

Browse all Mediterranean recipes.

Visit Our Shop.

More Delicious Roasting Recipes:

Greek

Greek Chicken and Potatoes

Meat and Poultry

Roast Turkey Breast with Garlic and Herbs

Meat and Poultry

Citrus Rosemary Chicken

Entree

Sheet-Pan Smoked Paprika Chicken with Chickpeas and Carrots

Print

Roasted Cornish Hens

You'll love this roasted Cornish hen recipe! It makes juicy and fall-off-the-bone tender Cornish hens bathed in a savory garlic marinade with lots of warming spices.

Course Dinner

Cuisine Mediterranean

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Resting Time 15 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 8 people (up to)

Calories 415.2kcal

Author Suzy Karadsheh

Ingredients

For the Spiced Garlic Marinade

• 15-20 garlic cloves, peeled
• 2 1/2 teaspoons paprika (hot or sweet)
• 1 1/2 teaspoons ground allspice
• 1 1/2 teaspoons dried thyme
• 1 teaspoon ground black pepper
• 1/2 teaspoon grated nutmeg
• 2 tablespoons extra virgin olive oil
• Salt
• 1 lemon or lime, halved

For the Cornish Hens

• 4 Cornish hens, about 1 to 1 1/2 pounds each
• Extra virgin olive oil, for the pan
• 2 celery stalks, roughly chopped
• 1 large sweet onion, roughly chopped
• 1 lemon or lime, halved
• 2 cups chicken broth

Instructions

• Get ready. Place a rack in the middle of the oven and preheat to 425°F.
• Make the Spiced Garlic Marinade. In a food processor combine the garlic, paprika, allspice, thyme, black pepper, nutmeg, and one to two good pinches of salt. Juice the lemon or lime into the processor, catching any seeds, and set aside the peel to use in the stuffing. Pulse to combine and then process into a pulpy mixture. It doesn’t need to be completely smooth.
• Prepare the hens. Apply the marinade generously to the outside and in the cavity of each hen. Lift the skin of the breast and apply some of the marinade underneath.
• Grill or sear the hens. Heat a lightly-oiled cast iron grill pan or skillet over medium-high. Add the hens, in batches if necessary, and grill or sear the hens on all sides until they have grill marks or a nice golden brown color, a few minutes per side. Set them aside momentarily to cool.
• Stuff the hens. Once the hens are cool enough to handle, stuff each one with the chopped onions and celery. Now squeeze the juice of the remaining lime or lemon onto the hens. Add a spent lemon half, including those from making the marinade, into the cavity of each hen along with the onion and celery.
• Add chicken broth. Place the hens breast side down in a large cast iron skillet or roasting pan. Gently pour in the chicken broth from the side of the skillet, taking care not to wash the marinade off of the hens.
• Bake the hens. Bake, basting the hens every 15 minutes with the broth, until the hens are nicely browned and cooked through, about an hour to 1 hour and 15 minutes. Remove from the oven and cover loosely with foil for 15 minutes to rest before serving.

Video

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and spices used in this recipe.
• How can you tell when Cornish hens are done? A Cornish hen is done cooking when its internal temperature reaches 165°F taken with an instant-read thermometer in the thickest section of the thigh, near the bone, but not touching it. If you cut into the thigh joint the juices should be clear. 
• Prep Cornish Hens Ahead of Time: You can prepare the marinade and apply it to the hens the night before you plan to roast them. Store them in the fridge in an airtight container. You can also chop the vegetables ahead of time. The following day, stuff the hens as you wait for the oven to heat. 
• How to store Cornish Hens: Once cooled, leftover cooked cornish hens can be stored in an airtight container in the fridge for up to 3 days.

Nutrition

Calories: 415.2kcal | Carbohydrates: 8g | Protein: 39.8g | Saturated Fat: 9.3g | Monounsaturated Fat: 16.5g | Cholesterol: 227.3mg | Sodium: 358.6mg | Potassium: 693mg | Fiber: 1.4g | Sugar: 2.5g | Vitamin A: 576.4IU | Vitamin C: 14.1mg | Calcium: 61.5mg | Iron: 2.6mg

The Mediterranean Dish: Simply Dinner

125 Easy Mediterranean Diet-Inspired Recipes to Eat Well and Live Joyfully from New York Times Bestselling Author Suzy Karadsheh

Order your copy

*This post first appeared on The Mediterranean Dish in December of 2015 and has recently been updated with new information and media for readers’ benefit. Enjoy!

The post Roasted Cornish Hens with Warming Spices and Garlic appeared first on The Mediterranean Dish.

If you or someone in your house is a “meat and potatoes guy,” this easy dinner recipe is about to become a favorite. I jazz up the standard meatballs and potatoes with bold Greek seasonings, keeping things easy in the best way without compromising on flavor.

Like my Italian Chicken Meatballs, baking meatballs in the oven means this recipe is essentially a sheet-pan dinner with a Mediterranean upgrade. There’s no need to fuss by the stove, simply throw everything in a baking dish, top with lemony, garlicky Ladolemono Greek Salad Dressing and carry about your business. 

The salad dressing doubles as a sauce, keeping the meat juicy and infusing everything with loud Greek flavor. What’s best: The potatoes soak up the pan drippings in the best way. It’s a satisfying meal all in one, but you may want to gift yourself with warm Pita Bread to take advantage of anything left in the pan. 

Ingredients for Baked Greek Meatballs and Potatoes

This recipe is far from shy, layering flavorful meatballs with a punchy lemon and garlic sauce, all seasoned liberally with Mediterranean spices and fresh aromatics. The best part? It’s all made of pantry staples and easy to find ingredients! You’ll need:

• Bread: A soaked piece of sandwich bread keeps the meatballs from drying out as they cook. Feel free to use gluten-free bread. 
• Ground beef: Lean ground beef stays nicely juicy without being too heavy, but you can use other ground meat here. Just be sure to adjust the cook time accordingly. 
• Onion: I like yellow onion’s sweet and biting balance in the meatball mixture and the mild sweetness of red onion with the potatoes. Any color you have on hand will be fine for each. 
• Garlic is essential to Greek cooking, adding a sweet and savory depth of flavor.
• Egg binds the meat mixture together.
• Herbs: Add freshness, lightening things just enough. I like parsley and mint, but dill would also work (or a combination of your choosing). 
• Seasoning: Oregano, coriander, cumin, and nutmeg bring a quintessentially Greek flavor profile that’s aromatic, savory and warming. If your spice drawer needs a refresh, you can find each of these and more at our spice shop. Salt and pepper enhance the flavor. 
• Potatoes: Soak up the delicious drippings from the meatballs, as well as the lemony garlicky sauce. I like the tender creaminess of Yukon gold, but feel free to swap in what you have. 
• Ladolemono: Greek Salad Dressing: This sauce coats the meatballs and veggies, keeping them tender and imparting a boldly bright garlicky flavor. To make it, you’ll need lemon juice, oregano, garlic, salt, pepper and olive oil. (I recommend this rich and robust Greek olive oil.)

Ingredient Spotlight

Oregano is a fragrant herb from the mint family. While the fresh leaves and stems are rather mild, when they’re dried they take on an assertive concentrated flavor. Oregano is often what gives Greek food its distinctly earthy, peppery undertone and savory aroma! 

There are many varieties of oregano, with Greek, Italian, and Mexican being the most famous. Any variety will work in this recipe, but I love the boldly aromatic note of a true Greek oregano here. Either way, look for leaves that are nice and fresh. They should be green–rather than brown–and have a strong smell. 

• TRY IT: Find authentic Greek oregano leaves or bunches at our shop.
• BEST SUBSTITUTE: Italian seasoning. 

How to Make Baked Meatballs and Potatoes

There are two benefits to baking (rather than pan-frying) meatballs. First, it’s so much easier, as you simply need to throw them in the oven. Second, you keep all the flavor in the dish, and the potatoes soak up all that goodness as they cook. Here are the steps:

Prep the Meatball Mixture, Ladolemono Sauce, and Veggies

• Get ready. Position a rack in the center of the oven and heat to 375°F. While your oven heats up, make the Ladolemono Sauce by whisking together 1/4 cup fresh lemon juice, 1 to 2 teaspoons dried oregano, 1 minced garlic clove, and 3/4 teaspoons salt and pepper in a bowl. Keep whisking as you slowly drizzle in 3/4 cup olive oil. Set aside for now.
• Soak the bread. Place the bread in a small bowl and cover with water (or milk, if you like). Set aside for a few minutes until the bread is so tender and fully soaked that it falls apart. Use your hands to wring out excess water, then crumble into a medium mixing bowl.
• Prepare the Greek Meatballs. To the bowl with the bread, add 1 1/2 pounds lean ground beef, 1 grated onion, 2 minced garlic cloves, 1 large egg, 1/4 cup chopped parsley and/or mint. Season with 1 teaspoon dried oregano, 1 teaspoon ground cumin, 1/2 teaspoon ground nutmeg, and a big pinch of salt and pepper. Use your hands to knead the mixture until well combined. 
• Assemble a bed of veggies. Scrub and slice 4 Yukon gold potatoes into chunks or cubes. Arrange in the bottom of a 9×13 baking dish. Halve and thinly slice 1 red onion and sprinkle it on top, then season everything with a big pinch of salt and pepper. 

Make the Meatballs and Bake

• Make the Greek Meatballs. Form the meat mixture into about 15 small meatballs, tucking them in between the potatoes and onions as you go. Pour the ladolemono all over the meatballs and potatoes. 
• Bake. Cover the baking dish with a piece of foil and bake in the heated oven until the meatballs are nearly cooked through, about 30 to 40 minutes. Uncover and return the dish to the oven for another 10 to minutes, or until the meatballs are fully cooked through and the potatoes are golden and tender. 
• Finish and serve. Garnish with more fresh herbs and serve. 

What to Serve with Meatballs and Potatoes

Both the meatballs and veggies are incredibly juicy and tender–as is the goal! You’ll want some good crusty bread or Pita Bread to soak up all the drippings. To start, bring contrast with a crisp salad to complement the richness. Greek Salad with its crunchy bell peppers or Maroulosalata with its fresh herbs and crisp romaine lettuce both come to mind. 

If you’re in the mood to indulge–perhaps for a dinner party or date night in–keep it Greek with Ouzo, Greek anise-flavored liqueur. I like to mix mine with honey, lemon and mint. And for dessert, there’s just nothing quite like Homemade Baklava.

Browse all Mediterranean recipes.

Visit Our Shop.

There’s More Than Just Spaghetti with Meatballs! 

Meat and Poultry

Soutzoukakia: Greek Baked Meatballs in Tomato Sauce

Italian

Chicken Piccata Meatballs

Meat and Poultry

Mozzarella Stuffed Meatballs Recipe

Italian

Sheet Pan Baked Meatballs Recipe with Vegetables

Print

Greek Meatballs and Potatoes

Baked Greek meatballs and potatoes is the one-dish dinner everyone will love! Serve with Greek Salad to start and Pita Bread to soak up any lemony, garlicky Ladolemono Sauce left in the pan.

Course Entree

Cuisine Greek

Diet Low Lactose

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6

Calories 331.1kcal

Author Suzy Karadsheh

Ingredients

• 1 slice sandwich bread, day-old or toasted (gluten free is okay)
• 1 1/2 pounds lean ground beef
• 1 yellow onion, grated
• 2 garlic cloves, minced
• 1 large egg
• 1/4 cup chopped fresh parsley and/or mint, plus more for garnish
• 1 teaspoon dried oregano
• 1 tablespoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon ground nutmeg
• Kosher salt
• Black pepper
• 4 Yukon gold potatoes, cut into small chunks or cubes
• 1 red onion, halved and thinly sliced
• 1 batch Ladolemono Sauce

Instructions

• Get ready. Position a rack in the center of the oven and heat to 375°F.
• Soak the bread. Place the bread in a small bowl and cover with water (or milk, if you like). Set aside for a few minutes until the bread is so tender and fully soaked that it falls apart. Use your hands to wring out excess water, then crumble into a medium mixing bowl.
• Prepare the Greek Meatballs. To the bowl with the bread, add the beef, onion, garlic, egg, parsley and/or mint, oregano, cumin, and nutmeg. Add a big pinch of salt and pepper. Use your hands to knead the mixture until well combined.
• Assemble the keftedes and potatoes. Arrange the potato and onion in the bottom of a 9×13 baking dish and season with a big pinch of salt and pepper. Form the meat mixture into about 15 small meatballs, tucking them in between the potatoes and onions as you go. Pour the Ladolemono all over the meatballs and potatoes.
• Bake. Cover the baking dish with a piece of foil and bake in the heated oven until the meatballs are nearly cooked through, about 30 to 40 minutes. Uncover and return the dish to the oven for another 10 to minutes, or until the meatballs are fully cooked through and the potatoes are golden and tender.
• Finish and serve. Garnish with more fresh herbs and serve.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and spices used in this recipe.
• Nutrition information does not include the Ladolemono Sauce.

Nutrition

Calories: 331.1kcal | Carbohydrates: 26.7g | Protein: 27g | Fat: 12.6g | Saturated Fat: 5g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 5.4g | Trans Fat: 0.7g | Cholesterol: 101mg | Sodium: 115.9mg | Potassium: 948.8mg | Fiber: 3.9g | Sugar: 2.8g | Vitamin A: 263.4IU | Vitamin C: 28.9mg | Calcium: 68.4mg | Iron: 4.4mg

Try Our Greek Oregano!

100% natural, air-dried and hand-packed full bunch of oregano blossoms, leaves, and stems.

Buy Now

The post Baked Greek Meatballs and Potatoes with Garlic and Lemon appeared first on The Mediterranean Dish.

When I first arrived in Barcelona years ago, I lived in a homestay with an elderly couple, Maria and Josep. Each night, Maria would cook us a three-course dinner. She had a rotation of dishes she’d cooked for decades, her hands working by muscle memory: Stuffed Tomatoes or eggplant, orange duck, and these albóndigas (Spanish meatballs).

These meals quickly became a comfort food for me as I adjusted to life in the Mediterranean. I often watched or helped her cook so I could learn how to make them on my own. The meatballs in particular have been my favorite since leaving their apartment. Together with Maria’s sauce, they’re unctuous, savory, and comforting. As a university student, I’d make a large batch to eat after class with steamed Brown Rice throughout the week.

The albóndigas are simply seasoned with garlic, onion, and parsley, but because of the milk-soaked bread, they’re soft and tender. Meatballs are served with a tomato sauce in many parts of Spain. In Catalonia, they simmer in a rich sauce made with chicken stock that’s thickened with picada, a Catalan paste made with fresh parsley, aromatic saffron, and toasted almonds.

Albóndigas (Spanish Meatball) Ingredients

These meatballs have comforting Spanish flavors from easy-to-find ingredients and an aromatic boost from saffron, garlic, and parsley. Here’s what you’ll need:

For the Meatballs

• Bread: Soaking bread in milk, called a panade, adds lots of moisture to the meatballs and a lighter texture. Historically, it also helped expensive meat go further.
• Milk: Softens the bread to make the panade. I use whole milk, but 2% will also work.
• Ground beef: I use 85% to 90% lean beef. The panade prevents tough meatballs even when using leaner beef.
• Onion: I grate the onion through the largest holes on a box grater over a bowl or plate. The small pieces prevent the meatballs from falling apart like larger pieces of onion would. I add everything, the grated onion, pulp, and juice.
• Garlic: Adds a sweet and aromatic flavor to the meatballs.
• Egg: Helps bind the meatball mixture together.
• Parsley: Flat leaf parsley adds a fresh, herbaceous flavor.
• Olive oil: I use olive oil to brown the meatballs and prevent them from sticking to the pan. After browning the meatballs I drain some of the oil and use the rest for the sauce.
  • RECOMMENDED FOR THIS RECIPE: Peppery Spanish Hojiblanca
• All purpose flour: The meatball mixture is soft and can stick to the pan. I prefer to coat the meatballs with flour before browning them to prevent them from sticking. The flour also helps thicken the sauce.
• Salt and pepper: Enhance the flavor.

For the Sauce

• Onion, garlic, and tomato: Together they make a sofrito, the aromatic base of the sauce.
• White wine: Dry white wine adds acidity and complexity to the sauce. To make it alcohol-free, substitute with more chicken stock.
• Chicken stock: Adds richness and flavor in the sauce. You can make your own or use a low-sodium store bought option. 
• Parsley, almonds, and saffron: These are finely chopped in a food processor to form the picada, a Catalan flavor-enhancer and sauce thickener.
• Salt and pepper: Bring out the flavors in the sauce.

What is a Picada?

Picada is a traditional Catalan technique for flavoring and thickening a sauce or stew. While it can be made from other ingredients, it’s usually a blend of almonds, parsley, saffron, and garlic that’s ground in a mortar and pestle.

I usually skip the mortar and pestle and pulse everything in a food processor until they’re very finely chopped. In this recipe, I skipped the garlic because I added the garlic to the sofrito instead.

I was surprised the first time I tried the technique how nicely it thickened the sauce. Because it’s added at the end of cooking, the parsley doesn’t lose its fresh, green flavor. In most recipes, I steep the saffron in hot water or broth to extract the most flavor, but using it in the picada adds a more subtle bitterness and complexity to the sauce.

How to Make Albóndigas (Spanish Meatballs)

These meatballs take just over an hour and cook in one pan on the stovetop. Brown the meatballs and set them on a paper towel-lined plate to drain while you make the flavorful sauce in the same pan. Here’s how to make them:

Make the Albóndigas (Spanish Meatballs)

• Soak the bread. Tear 3 slices of white bread into small pieces and add them to a large mixing bowl. Pour 1/2 cup milk over the bread and let it soak for 5 minutes, then give the mixture a stir to form a paste.
• Meanwhile, prep the aromatics. Grate 1 yellow onion into a shallow bowl to reserve its juice. Mince 2 garlic cloves. Ready yourself 1/4 cup chopped parsley.
• Make the meatball mixture. To the bowl with the bread mixture, add the onion and its juice, garlic, parsley, 1 1/2 pounds ground beef, and 1 large egg. Season with 1 teaspoon kosher salt and a generous grind of black pepper. Gently mix by hand until everything is combined. The mixture will be soft.
• Roll the meatballs. Portion the meatballs with a 1-ounce cookie scoop, or 2 tablespoons. Roll them in the palms of your hands to shape them into balls about the size of a golf ball. Place each meatball on a baking sheet and repeat with the remaining mixture, making about 28 meatballs.
• Sprinkle the flour over the meatballs and roll them to coat. This helps prevent them from sticking and falling apart while frying. Set them in your refrigerator while you prepare the remaining ingredients. 

Sear, then Simmer

• Get the sauce aromatics ready. Finely chop 1 yellow onion. Mince 4 garlic cloves. Ready yourself 1/4 cup fresh parsley. 
• Fry the meatballs. Heat 1/4 cup olive oil in a large skillet over medium-high. Line a large plate with paper towels and set near your stove. Once the oil is hot, add half the meatballs and cook, turning occasionally, until browned all over, about 10 minutes. Drain the seared meatballs on the paper towel-lined plate. Repeat with the remaining meatballs.
• Drain the pan. Carefully discard all but 2 tablespoons of the fat from the pan. Keep any browned bits stuck to the pan to add flavor to the sauce, but remove any larger black pieces. Return the pan to medium-high heat.
• Make the sofrito. Add the onions and sauté until softened and beginning to caramelize, about 5 minutes. Add the garlic and sauté just until softened, about 1 minute. Pour in 1 cup canned crushed tomatoes and season with 1/2 teaspoon salt. Cook until the tomato reduces and the pan is almost dry, about 5 minutes.
• While the tomato reduces, make the picada. Pulse the parsley, 1 tablespoon roasted unsalted almonds, and a pinch of saffron in a food processor with the blade attachment until very finely chopped, but not quite a paste.
• Finish the sauce. Pour 1/2 cup white wine and 1 cup chicken stock into the sofrito and stir to combine. Nestle in the meatballs in a single layer. Sprinkle the picada into the sauce and gently swirl the pan to mix slightly. Reduce the heat to medium and let the meatballs simmer in the sauce as it thickens for 5 to 10 minutes.
• Serve. Serve meatballs as a tapa with crusty bread for soaking up the sauce, or over steamed rice for a more substantial meal.

What to Serve with Spanish Meatballs

When serving the albóndigas as a tapa, I always have bread or Pan con Tomate on the side to mop up the sauce. A cold glass of Sangria or Tinto de Verano is an extra special touch if I’m having friends over.

As a meal, Spanish meatballs are usually served over rice. I prefer Brown Rice, but sometimes I make Saffron Rice for a treat. A simple side salad, like this Lemon Parmesan Lettuce Salad, makes an easy and refreshing starter.

Browse all Mediterranean recipes.

Visit Our Shop.

Print

Albóndigas (Spanish Meatballs)

These juicy Spanish meatballs are first seared to develop their flavor, then finished in an aromatic white wine and saffron broth. Serve tapa-style with more small bites to share (perhaps with cold glasses of White Sangria), or make into a meal with rice or your favorite grain.

Course Appetizer, Entree

Cuisine Spanish

Diet Low Lactose

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6 as a tapa, 4 as a main

Calories 401.8kcal

Author Mark Beahm

Ingredients

For the Spanish Meatballs

• 3 slices white bread (about 2 ounces), crusts removed
• 1/2 cup milk
• 1 1/2 pounds ground beef (85% to 90% lean preferred)
• 1 yellow onion, grated
• 2 garlic cloves, minced
• 1 large egg
• 1/4 cup chopped fresh parsley
• 1 teaspoon kosher salt
• Freshly ground black pepper
• All purpose flour, for coating
• 1/4 cup extra virgin olive oil

For the Catalan-Style Saffron Sauce

• 1 yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 cup canned crushed tomatoes or grated fresh tomatoes
• 1/2 teaspoon salt
• 1/4 cup fresh parsley
• 1 tablespoon roasted unsalted almonds (about 10 to 12)
• 1 pinch saffron (12 to 15 threads)
• 1/2 cup white wine
• 1 cup chicken stock

Instructions

• Soak the bread. Tear the bread into small pieces into a large mixing bowl. Pour the milk over the bread and let it soak for 5 minutes, then give the mixture a stir to form a paste.
• Make the meatball mixture. To the bowl with the bread mixture, add the beef, onion and its juice, garlic, egg, parsley, salt, and a generous grind of black pepper. Gently mix by hand until everything is combined. The mixture will be soft.
• Roll the meatballs. Portion the meatballs with a 1-ounce cookie scoop, or 2 tablespoons. Roll them in the palms of your hands to shape them into balls about the size of a golf ball. Place each meatball on a baking sheet and repeat with the remaining mixture, making about 28 meatballs.
• Sprinkle the flour over the meatballs and roll them to coat. This helps prevent them from sticking and falling apart while frying.
• Fry the meatballs. Heat the olive oil in a large skillet over medium-high heat. Line a large plate with paper towels and set near your stove. Once the oil is hot, add half the meatballs and cook, turning occasionally, until browned all over, about 10 minutes. Drain the seared meatballs on the paper towel-lined plate. Repeat with the remaining meatballs.
• Drain the pan. Carefully discard all but 2 tablespoons of the fat from the pan. Keep any browned bits stuck to the pan to add flavor to the sauce, but remove any larger black pieces. Return the pan to medium-high heat.
• Make the sofrito. Add the onions and sauté until softened and beginning to caramelize, about 5 minutes. Add the garlic and sauté just until softened, about 1 minute. Pour in the tomato and salt and cook until the tomato reduces and the pan is almost dry, about 5 minutes.
• Make the picada. While the tomato reduces, make the picada. Pulse the parsley, almonds, and saffron in a food processor with the blade attachment until very finely chopped, but not quite a paste.
• Finish the sauce. Pour the wine and chicken stock into the sofrito and stir to combine. Nestle in the meatballs in a single layer. Sprinkle the picada into the sauce and gently swirl the pan to mix slightly. Reduce the heat to medium and let the meatballs simmer in the sauce as it thickens for 5 to 10 minutes.
• Serve. Serve meatballs as a tapa with crusty bread for soaking up the sauce, or over steamed rice for a more substantial meal.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.
• For a gluten-free option: Simply substitute gluten-free bread and flour. 
• To make the sauce alcohol-free: Substitute with more chicken stock.

Nutrition

Calories: 401.8kcal | Carbohydrates: 16.2g | Protein: 28g | Fat: 23.4g | Saturated Fat: 6.7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12.7g | Trans Fat: 0.7g | Cholesterol: 103.4mg | Sodium: 805mg | Potassium: 691.3mg | Fiber: 2.1g | Sugar: 5.4g | Vitamin A: 581.6IU | Vitamin C: 14mg | Calcium: 111.9mg | Iron: 4.3mg

Finish with a drizzle of Spanish Extra Virgin Olive Oil

Bold and peppery, our Spanish olive oil is harvested from 100% Hojiblanca olives.

Buy Now

The post Albóndigas (Spanish Meatballs) in a Catalan-Style Saffron Sauce appeared first on The Mediterranean Dish.