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Greek Meatballs
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
 
Greek-Style Meatballs scattered with Feta in a rich Tomato-Beef sauce
Course: Main Course
Servings: 4 Servings
Author: Linda Nortje
Ingredients
  • 450 g Lean Ground Beef ( 1 pound )
  • 1 cup Fresh Breadcrumbs
  • 1-2 Carrots grated (see NOTE above recipe)
  • 1 1/2 t Ground Coriander
  • 1/2 t Ground 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
Instructions
  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