On the menu tonight were these absolutely delicious Greek Meatballs (baked in tomato sauce a.k.a Soutzoukakia.) They’re delicious over rice, quinoa or alongside mashed potatoes.
Here’s the recipe:
For the Meatballs:
- 1.5 lb extra lean ground beef
- 1 medium yellow onion, shredded (I use my food processor)
- 1/4 cup bread crumbs
- 1/4 cup milk
- 2 medium eggs
- 1 tbsp dried oregano
- 1/4 cup chopped fresh Italian parsley
- 1/4 cup chopped fresh mint
- 1 tsp Salt & 1 tsp pepper
- 1-2 garlic cloves, minced
For the sauce:
- 1 drizzle of extra virgin olive oil
- 1/2 medium white onion, thinly chopped
- 1 can 798 ml of tomato sauce
- 1- 2 garlic cloves, minced
- 1 bay leaf
- 2 tbsp chopped basil
- 1 tsp dried oregano
- 1/2 tsp cumin
- 1/2 tsp cinnamon
- dash of salt and pepper
1. Preheat oven to 400 degrees F.
2. In a large glass mixing bowl, place all the ingredients in with the ground beef and mix well with your hands. (Yep, things get squishy- but using your hands is best here to get it all mixed well.)
3. Prepare a large 9×12 Pyrex baking dish by lightly oiling the bottom with extra virgin olive oil. Begin to make the meatballs, forming them into 2oz egg or football type shapes. (Side note: you can easily make little 1 oz meatballs like I did here , my kiddos love them this way.)
4. Place in the oven uncovered. While they’re beginning to bake, prepare the sauce.
5. In a sauce pan or large skillet over medium heat, drizzle olive oil and add the onions. Stir until soft. Add the garlic and cook for another minute, stirring regularly. Add the can of sauce along with the remaining ingredients and stir. Bring to a boil, then lower heat and simmer for 15 minutes, remove the bay leaf and set aside.
6. After about 20 minutes lightly turn the meatballs. Pour the prepared sauce over the meatballs and continue to bake for another 20 minutes or until fully cooked. (Total time will depend on the size of the meatballs.)
7. Remove from oven, place on serving dish, garnish with parsley and serve.
PureSense Health Clients: 1 -2 ounce meatball = 2 protein