Greek Opa Balls

By JimMac

Ingredients

• 2 cups Russet potatoes, peeled and cut into 1/2-inch cubes
• 1/2 cup coarsely chopped onion
• 1 teaspoon salt, divided
• 1 tablespoon olive oil, divided
• 1/4 cup crumbled Feta cheese
• 1/4 cup coarsely chopped ripe olives, preferably Kalamata
• 1/4 cup dry breadcrumbs
• 1/4 cup chopped parsley
• 1 tablespoon fresh lemon juice
• 4 garlic cloves, minced
• Black pepper, to taste
• 1/2 teaspoon dried oregano
• 1 egg white
• Vegetable cooking spray

Preparation

Step 1

Preheat oven to 400°F.

Place potatoes in a large saucepan and cover with water. Bring to a boil. Cover and let cook for about 10 minutes, until potatoes are soft, but not breaking apart. Drain and set aside.

Heat 2 teaspoons of the oil in a saucepan. Add the onion, potatoes and 1/2 teaspoon of the salt. Cook, covered, for 3 to 4 minutes without disturbing. Then, turn the potato mixture, cover and cook another 3 minutes. Place potato mixture in a large mixing bowl and mash with the back of a fork until pulpy; do not over mash.

Add the feta cheese, olives, breadcrumbs, parsley, lemon juice, garlic, oregano, salt, and freshly ground black pepper to taste. Add the egg white and mix well.

Coat a baking pan or cookie sheet with cooking spray. Make about 2 dozen golf-ball sized balls and place on baking pan. Drizzle with a teaspoon or so of olive oil, rolling the balls around to coat them lightly. Bake for 10 to 12 minutes at 400°F, until balls are firm and have a bit of a crust.