Nicklow’s, a signature Greek Restaurant in the Twin Cities, closed in 2014 after the loss of founder Bill Nicklow. The Minneapolis Star Tribune (link: http://www.startribune.com/local/224725502.html) wrote about Nicklow: “Greek restaurateur Bill Nicklow came to America at 13, unable to speak English, with a boyhood that included living in a cave and begging for food after Nazis burned his village and killed his father.
“In his pockets, young Billy carried only $3. In his heart, he carried a rich love and devotion for his family that stayed strong throughout his life.
“Nicklow worked nearly all his free time in high school in Minneapolis to pay his sister’s dowry and support his mother in their tiny village in Greece, which he later helped rebuild. He worked to bring his two younger brothers and other relatives to America, where they built a string of restaurants that have served the metro for more than 50 years.”
Nicklow’s Executive Chef Andy Ortis provided this meatball appetizer to upscale grocer Lunds, who advertised it in the early 2000’s on recipe cards.
Nicklow’s Greek Meatballs
1 lb. lamb, ground
1 tbsp. mint, chopped
4 cloves garlic, minced
½ tsp. oregano
1 tsp. salt
½ tsp. pepper
1/s c. onion, minced
1 c. bread crumbs
¼ c. parsley, chopped
2 tbsp. olive oil
Preheat oven to 300° F. In an 8″ saute’ pan, heat oil; add onions and sauté’ until transparent. Transfer onions to a mixing bowl. Add the remaining ingredients and knead thoroughly. Shape into balls about 1″ in diameter.
Place balls on a greased sheet pan and put in oven until internal temperature is 160° F. About 15-20 min.