Greek Marinated Meatballs Recipe
Yield: 4 servingsYield: 4 servings
Recipe by luhu.jp
Ingredients:
10 oz: lean ground beef,
1 cup: white bread crumbs,
1 large: egg, beaten,
1 teaspoon: mustard,
1 tablespoon: parsley, fresh, chopped,
1 pinch: oregano, dried,
1 medium: onion, grated,
1 teaspoon: mint, dried,
1 pinch: cinnamon, ground,
1 pinch: cloves, ground,
2 large: garlic cloves, crushed,
1 can: tomatoes, chopped (15oz.),
1/4 cup: water,
1: salt & pepper to taste,
1: parsley & mint to garnish,
Directions:
1. Preheat the oven to 450F. Combine all the ingredients, except the
canned tomatoes and water, in a large mixing bowl. Mix thoroughly.
With
slightly damp hands, shape the mixture into 1 inch balls and place
on a
lightly oiled baking sheet. 2. Bake for 20 minutes, turning each
ball over halfway through the cooking
time. Drain the meatballs on paper towels, then transfer to a
large,
shallow baking dish. Set aside. 3. Place the canned tomatoes in a
food processor or blender and puree
until smooth. Pass through a strainer to remove the seeds and
discard.
Pour the strained tomato juice into a small saucepan and add the
water.
Simmer the sauce for 5 minutes, then pour over the meatballs.
Allow to
cool, then cover and refrigerate for several hours or overnight.
4. To heat the meatballs through, place in an oven preheated to 400F.
for
about 25 to 30 minutes, stirring and rearranging once during
cooking,
Serve garnished with chopped fresh herbs.
From Greek Meze Cooking - Tapas of the Aegean by Sarah Maxwell.
Yield: 4 servings
Source from luhu.jp
canned tomatoes and water, in a large mixing bowl. Mix thoroughly.
With
slightly damp hands, shape the mixture into 1 inch balls and place
on a
lightly oiled baking sheet. 2. Bake for 20 minutes, turning each
ball over halfway through the cooking
time. Drain the meatballs on paper towels, then transfer to a
large,
shallow baking dish. Set aside. 3. Place the canned tomatoes in a
food processor or blender and puree
until smooth. Pass through a strainer to remove the seeds and
discard.
Pour the strained tomato juice into a small saucepan and add the
water.
Simmer the sauce for 5 minutes, then pour over the meatballs.
Allow to
cool, then cover and refrigerate for several hours or overnight.
4. To heat the meatballs through, place in an oven preheated to 400F.
for
about 25 to 30 minutes, stirring and rearranging once during
cooking,
Serve garnished with chopped fresh herbs.
From Greek Meze Cooking - Tapas of the Aegean by Sarah Maxwell.
Yield: 4 servings
Source from luhu.jp
Tags
Beef