Greek-Style Meatballs scattered with Feta in a rich Tomato-Beef sauce
Course:
Main Course
Servings: 4Servings
Author: Linda Nortje
Ingredients
450gLean Ground Beef( 1 pound )
1cupFresh Breadcrumbs
1-2Carrotsgrated (see NOTE above recipe)
1 1/2tGround Coriander
1/2tGround Cinnamon
1tDried Thyme
1Egg
Salt and Pepperto taste
3TBTomato Paste
2cupsBeef Stock
1/2cupFeta Cheesecrumbled
Fresh Parsleyto garnish
Instructions
Pre-heat the oven to 220 deg C (440 deg F) – spray a large enough oven dish with cooking oil
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
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