MEATBALLS IN TOMATO SAUCE (SOUTZOUKAKIA)
Moist and soft meatballs baked in a rich, Eastern-spiced tomato sauce.
Provided by [email protected]
Categories Main Course
Number Of Ingredients 20
Steps:
- Heat a good splash of olive oil in a cooking pot, over high heat.
- Caramelize the onion and garlic.
- Pour in the wine. Add the allspice and bay leaves. Wait until wine evaporates completely.
- Add the tomato paste, the canned tomatoes and cook for 1-2 minutes stirring constantly with a wooden spoon.
- Reduce the heat to medium. Add 4 cups of water, the sugar, ground cumin and season with salt and pepper. Simmer partly covered for about 30-40 minutes.
- Meanwhile, start making the meatballs.
- Preheat oven to 200°C / 392°F.
- In a mixing bowl, combine all of the ingredients for the meatballs.
- Knead the mixture for 2-3 minutes for everything to incorporate well. It should feel very soft and moist. And just firm enough to hold some shape. Otherwise, you may add another splash of water to it.
- Divide mixture to about 14 parts. Shape each into a round ball and then give it a bit of oval shape. Place in a baking dish or pan that fits the meatballs and is deep enough to include the sauce as well.
- Once you placed all the meatballs in the pan or baking dish, pour the sauce on top all over using a ladle. Bake for about 40-50 minutes. Flipping the meatballs at least once so they cook evenly all over.
- Serve with rice, pasta, or potatoes. I added some toasted pine nuts and chopped fresh parsley on top. You can also serve them with some spicy red pepper flakes and a spoonful of Greek yogurt on top.
Nutrition Facts : ServingSize 1 meatball, Calories 200 kcal, Carbohydrate 7 g, Protein 11 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 52 mg, Sodium 112 mg, Fiber 1 g, Sugar 2 g
GREEK MEATBALLS
Steps:
- Preheat oven to 425°F. Line a pan with foil and place a rack on top of the foil.
- Combine milk and panko bread crumbs. Let sit 5 minutes.
- Add remaining ingredients and mix until combined. Divide mixture into 20 meatballs.
- Roll and place on prepared pan. Bake 20-22 minutes or until browned and meatballs are cooked through.
Nutrition Facts : Calories 265 kcal, Carbohydrate 5 g, Protein 18 g, Fat 19 g, SaturatedFat 8 g, Cholesterol 97 mg, Sodium 336 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
MEDITERRANEAN PASTA WITH LAMB MEATBALLS
Steps:
- Preheat oven to 350 degrees F.
- For meatballs: combine lamb, 2 teaspoons of the spice mix, the ground matzoh crackers, 2 cloves garlic, 1/2 teaspoon salt and 3/4 cup feta cheese. Mix until combined but do not overmix. Divide into 16 equal portions; shape into meatballs. Place meatballs on rack over cookie sheet so grease will drain from meatballs while cooking; bake 20 minutes.
- For sauce: heat olive oil in saucepan over medium heat and add shallots and remaining garlic. Cook until limp and translucent, 2 to 3 minutes. Add tomatoes, remainder of spice mix, cinnamon, pepper, remainder of the salt, chicken stock, and parsley. Bring to boil; reduce to a simmer and cook until thick, about 15 minutes, stirring occasionally.
- Cook pasta according to package directions; drain.
- To cooked sauce add sliced green onion, and meatballs stirring gently to coat. Serve meatballs with sauce over pasta and garnish with remaining feta cheese.
- In a blender or coffee grinder pulse coriander, rosemary, thyme, cumin, marjoram, oregano, and onion until a fine consistency.
GREEK PASTA WITH MEATBALLS AND FETA CHEESE
This recipe is loosley based on one that I got from the Cooking Light archives. I chose to partially bake the meatballs in the oven, then finish off the baking in the marinara sauce.
Provided by Abby Girl
Categories Lamb/Sheep
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook orzo according to package directions; drain. Keep warm.
- Combine breadcrumbs , oregano, salt, cinnamon, black pepper, lamb and garlic in a medium bowl; stir in 1 1/2 tablespoons parsley. Add egg white, stirring mixture until just combined. Shape mixture into 12 (1-inch) meatballs; cover and chill meatballs 5 minutes. (Can be made ahead of time).
- Preheat oven to 375.
- Bake the meatballs on a roaster pan for 20 minutes. Drain the fat, if necessary. Place the meatballs in a new baking dish and spoon the marinara sauce over meatballs; sprinkle with cheese. Bake at 375° for 20 minutes or until meatballs are done. Sprinkle with remaining 1 1/2 teaspoons parsley.
- Serve over orzo.
GREEK MEATBALL PASTA
Greek Meatballs + Pasta are a recipe for success!! Bonus - these freeze great so you can prep ahead and warm when ready!
Provided by Gaby
Categories Main Course
Time 35m
Number Of Ingredients 21
Steps:
- Combine all the meatball ingredients except the olive oil in a large bowl. Form the mixture into small meatballs, just smaller than a golf ball.
- Heat the olive oil in a large heavy bottom skillet over medium high heat. Once the oil is hot, add half of the meatballs and sauté for 3-4 minutes, turning every so often to brown the outside and then continue cooking through for about 6 minutes more. Once the meatballs are cooked, remove them from the oil and repeat the process with the remaining meatballs.
- In a large skillet, heat the 4 tablespoons of olive oil over medium high heat. Add the cherry tomatoes and saute until they start to fall apart. Add the chopped garlic and season with salt and pepper.
- Cook the pasta according to the package directions. Drain and combine all the pieces into a summer greek meatball pasta and garnish with herbs and feta.
GREEK PASTA WITH MEATBALLS
Recipe is from Cooking Light Magazine, Nov. 2009. Unlike traditional spaghetti, this recipe uses orzo pasta , ground lamb and feta cheese.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 38m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F.
- Cook orzo pasta according to package directions; drain. Keep warm.
- Combine breacrumbs and next 6 ingredients (through garlic) in a medium bowl; stir in 1 1/2 tablespoons parsley. Add egg whites, stirring mixture until just combined. Shape mixture into 12 (1-inch) meatballs; cover and chill meatballs 5 minutes.
- Heat oil in a large ovenproof skillet over medium-high heat. Add meatballs to pan; cook 8 minutes, turning to brown on all sides. Drain well; wipe pan clean with paper towels. Return meatballs to pan. Spoon marinara sauce over meatballs; sprinkle with cheese. Bake at 375 degrees F. for 11 minutes or until meatballs are done. Sprinkle with remaining 1 1/2 teaspoons parsley. Serve over orzo.
Nutrition Facts : Calories 881, Fat 39.6, SaturatedFat 17.3, Cholesterol 110.8, Sodium 1152.8, Carbohydrate 88.8, Fiber 6.7, Sugar 15.5, Protein 39.2
EASY GREEK MEATBALLS
Juicy Greek meatballs made with beef, lamb and feta cheese is a delicious, easy recipe perfect for lunch, dinner or as an appetizer served with yogurt.
Provided by Alida Ryder
Categories Dinner
Time 45m
Number Of Ingredients 13
Steps:
- Combine all the ingredients and mix until the ingredients are just combined, taking care not to over mix (this can cause the meatballs to be very dense).
- To mix the meatballs: With wet hands (this prevents the meat from sticking to your hands), form meatballs of approximately 3cm/1in and place on a chopping board.
- To fry the meatballs: pre-heat a non-stick frying pan and add a tablespoon of olive oil. Fry the meatballs in batches until golden brown on both sides and cooked through.
- To bake the meatballs: Pre-heat the oven to 220ºC. Line 2 baking sheets with baking/parchment paper and add the meatballs, keeping some space between them. Drizzle the meatballs with 1-2 tbsp olive oil and place in the oven. Allow to bake, turning over halfway, until golden brown and cooked through (approximately 20-30 minutes).
- Remove the meatballs from the heat, drizzle with lemon juice (optional) and serve.
Nutrition Facts : Calories 337 kcal, Carbohydrate 10 g, Protein 31 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 134 mg, Sodium 1091 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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