GREEK MEATBALLS IN TOMATO SAUCE

In Dinner, Main Dish 262 views

Here’s another in my Meatball Series and it’s one I really thought I had effectively shared. I made these last end of the week for a houseguest who raved about them!

These Greek meatballs can be settled on with your decision of ground hamburger or sheep. With bunches of new spices and an astounding tomato-based sauce, they are soggy and delicious. Top them with more spices and feta cheddar for a genuine Greek flavor.

You can serve them as a primary course or canapé. They are not difficult to take to a potluck by moving them to a simmering pot to keep warm.

By preparing the meatballs rather than sautéing them, no oil is required. Therefore, this meatball formula is somewhat better as well!

We start with ground hamburger or sheep for the Greek meatballs. They are both finished proteins that give loads of iron and other significant supplements like zinc and B12.

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Ingredients

Tomato Sauce

  • 28 oz crushed tomatoes
  • 6 oz tomato paste
  • 1/2 red onion
  • 4 garlic cloves
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp sugar
  • 1 tsp cumin
  • 1/2 tsp cinnamon
  • 1/4 tsp ground clove
  • 1 tsp dried dill
  • 1 tsp dried oregano
  • 8 mint leaves chopped
  • 1/2 cup fresh parsley chopped
  • 1 bay leaf
  • 1 tbsp olive oil

Meatballs

  • 1 1/2 lbs ground beef (See Note 1)
  • 1/2 red onion grated (See Note 2)
  • 1 large egg
  • 1/2 cup breadcrumbs
  • 2 garlic cloves minced
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp cumin
  • 1/2 tsp cinnamon
  • 1/4 tsp ground clove
  • 1 tsp dried dill
  • 1 tsp dried oregano
  • 8 mint leaves chopped
  • 1/2 cup fresh parsley chopped
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Serving

  • 1/2 cup feta cheese crumbled
  • 1/4 cup fresh mint chopped

Instructions

  1. Tomato Sauce
  2. Add all tomato sauce ingredients except fresh mint, parsley, bay leaf and olive oil to a blender and purée until smooth.
  3. Add olive oil to a large skillet over medium high heat. Pour in blended tomato sauce and the fresh mint, parsley and bay leaf. Bring to a boil, reduce heat to simmer and cook for 10 minutes.
  4. Add 1 cup of water, stirring to make sure the bottom does not scorch, and cook another 10 minutes. Sauce will reduce and thicken.
  5. Meatballs
  6. Preheat oven to 425°F.
  7. Grate remaining red onion half and add to a large bowl with the ground beef or lamb. Add remaining meatball ingredients and mix well by hand. Refrigerate to firm up, 15 minutes (optional).
  8. Scoop about 2-3 tablespoons of meat mixture into wet hands and shape into football shaped meatballs. You should have between 12-16 meatballs.
  9. Place in a greased baking dish and bake uncovered for 15 minutes. Top with tomato sauce and bake another 10 minutes. Top with feta cheese, chopped mint and serve.
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Notes

  • Feel free to use lamb as a substitution for the ground beef.
  • Juice from onion and grated onion all go in the mix.

Nutrition

Calories: 183kcal | Carbohydrates: 11g | Protein: 11g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 45mg | Sodium: 441mg | Potassium: 471mg | Fiber: 2g | Sugar: 5g | Vitamin A: 753IU | Vitamin C: 14mg | Calcium: 77mg | Iron: 3mg

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