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May 11, 2017

Greek Meatballs

Greek-Style Meatballs scattered with Feta in a rich Tomato-Beef sauce

I have mentioned before that we love Meatballs, and these Greek Meatballs are already a favorite with my family

Once I made them, it was requested again within a week and that's remarkable, especially with my lot who likes a variety of dinner ideas, with the least possible repeats in a month

Depending on what I serve the Meatballs with, I use either one or two cups of Beef Stock in the recipe. If you like a lot of sauce, then use two cups, otherwise one cup is perfect as well

I sprinkle over the Feta right before serving as we like the Feta pieces not melted away into the sauce, although that does take about 5 - 7 minutes to completely melt, also depending on how you crumble the Feta


Golf ball sized Meatballs are our favorite, but you can roll them smaller, which might also be easier for kids to enjoy. Really, all up to you. Remember that smaller Meatballs cook quicker than larger ones, so keep that in mind and check on them regularly

I made the Greek Meatballs once in the Slow-Cooker, set on high, cooked for 2 hours (the golf ball sized meatballs) and although the meat was cooked through, I left it to cook a further 30 minutes in order for the sauce to thicken a little more

NOTE : You can use one or two Carrots, I used two, grated coarsely. Finer grated Carrots can also be used

Greek Meatballs



4 Servings

INGREDIENTS:

500g Lean Ground Beef   (one pound will do)
1 cup Fresh Breadcrumbs
1 - 2 Carrots, grated   (see NOTE above recipe)
1 1/2 t Ground Coriander
1/2 t Cinnamon
1 t Dried Thyme
1 Egg
Salt and Pepper, to taste

3 TB Tomato Paste
2 cups Beef Stock

1/2 cup Feta Cheese, crumbled
Fresh Parsley, to garnish

DIRECTIONS:

1.) Pre-heat the oven to 220 deg C (440 deg F) - spray a large enough oven dish with cooking oil
2.) Combine the Ground Beef, Breadcrumbs, Carrots, Coriander, Cinnamon, Thyme and Egg - season to taste with Salt and Pepper - roll into golf ball sized meatballs (or half the size) - arrange in a single layer in the prepared oven dish
3.) Mix Tomato Paste and Beef Stock - pour over the Meatballs - Bake 20 minutes, uncovered - turn the Meatballs and bake a further 25 - 30 minutes (golf ball sizes - smaller will be quicker) or until cooked through
4.) Sprinkle over the Feta Cheese and Parsley

Serve over pasta, rice or with a crusty baguette

Greek-Style Meatballs scattered with Feta in a rich Tomato-Beef sauce

LINDA
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Greek-Style Meatballs scattered with Feta in a rich Tomato-Beef sauce


Greek-Style Meatballs scattered with Feta in a rich Tomato-Beef sauce

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