Greek meatballs baked in tomato feta sauce
Dimitra's Dishes · ♥ 1.5K likes · 56.6K views · 8 min video
Read about ground beef in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 lb ground beef
- 1 whole onion
- parsley
Pulse the quartered onion in a food processor until very finely chopped and add to the ground beef; pulse the parsley leaves and fine stems and add.
- 4 cloves garlic cloves
- 1½ cup unseasoned panko breadcrumbs
- 2 whole eggs
- 1 cup milk
- 2½ tsp salt
- ½ tsp freshly cracked black pepper
- crushed red pepper flakes
- ½ tsp dried mint
Add the grated garlic, panko, eggs (beaten at the side of the bowl), milk, salt, black pepper, red pepper flakes and dried mint; mix very well.
Form golf-ball-size meatballs onto a tray; freeze any extra once set.
- ¼ cup olive oil
- 2–3 cloves grated garlic cloves
- 28 oz crushed tomatoes
- 1 can crushed tomatoes
Warm the olive oil and grated garlic in a saucepan until fragrant; add the crushed tomatoes.
A quick tomato sauce, balanced for acidity
- cinnamon
- 1 tsp dried oregano
- 1–2 tbsp sugar or honey
Season with salt, black pepper, a hint of cinnamon, red pepper flakes and dried oregano; sweeten with sugar or honey, tasting, because the tomatoes are acidic and there is no onion.
- feta cheese
Uncover and nestle broken feta chunks between the meatballs; optionally add thin-sliced bell peppers.
Broil on high four or five minutes to colour the top and thicken the sauce, watching it does not burn.