Greek balls. I invented them. Basically chicken meatballs with crushed up coriander seeds, bread crumbs, some oregano, garlic, olive oil, and a bit of chilli and a pinch of cinnamon (it's basically my take on kofte). Fry them up, deglaze the pan with a glug of white wine, some more crushed coriander seeds, lemon juice and a couple of spoon of plain yoghurt for a sauce.
Served with a potato salad – jersey new potatoes, lots of chopped coriander and mint, sumac, olive oil and lemon juice - flatbread and hummus (which I'll cheat and get out of a tub, honestly homemade rarely seems better than ready-made stuff).
I have also invented Turkish balls, which is pretty much the same without the coriander, but rose harissa and a touch of garam masala (don't ask me, but it's necessary) and more spice. I may just go all the way and make Indian balls. Me and Mademoiselle Magimix could make all kinds of national balls.
My wife is very tolerant of culinary experimentation, but then she's cooked me one meal ever, and god, it was awful enough to last a lifetime.