Greek Meatballs
User Reviews
4.9
30 reviews
Excellent
-
Prep Time
25 mins
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Cook Time
45 mins
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Total Time
1 hr 10 mins
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Servings
4 servings
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Calories
497 kcal
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Course
Main Course
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Cuisine
Greek
Greek Meatballs
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These delicious meatballs incorporate the exquisite flavors of sun-kissed Greece!
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Ingredients
- For the meatballs:
- 1 pound ground beef or combination of beef and pork, or pork, lamb, chicken, turkey
- 1/4 cup plain breadcrumbs (paleo: omit, gluten free - use GF breadcrumbs)
- 1/4 cup onion red, finely chopped
- 2 cloves garlic ,minced
- 1/4 cup olives Kalamata variety, finely chopped
- 2 tablespoons parsley chopped, fresh
- 2 tablespoons mint chopped, fresh
- 1 egg large
- 1 teaspoon salt
- 1/2 teaspoon black pepper freshly ground
- 1 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg freshly ground
- 3/4 teaspoon oregano
- 3/4 teaspoon thyme
- For the roasted vegetables:
- 1 eggplant choose one that isn't too fat but more slender to avoid too many bitter seeds), peeled and diced into 1/4 inch pieces, medium
- 5 cloves garlic , peels left intact
- 2-3 tablespoons extra virgin olive oil
- For the sauce:
- 1 red onion chopped, medium
- 2 tablespoons extra virgin olive oil
- 1 bell pepper seeded and diced, small red
- 1/2 cup red wine or use white if using ground chicken or turkey, dry
- 1 crushed tomatoes canned 28 ounce
- 1/3 cup sun-dried tomato drained, chopped, in oil
- 1 teaspoon salt
- 1/4 teaspoon black pepper freshly ground
- 1/2 teaspoon thyme
- 1/2 teaspoon oregano
- 1 cup kalamata olives drained, whole
- 2 tablespoons parsley chopped, fresh
- 2 tablespoons mint chopped, fresh
Instructions
- Preheat the oven to 425 degrees F.Toss the diced eggplant and garlic cloves with a little salt and the olive oil and spread them out single-layer on a lined cookie sheet. Roast for about 20 minutes or until nicely browned, turning once with a spatula after about 10 minutes. Remove Set aside. Once cool, peel and mince the roasted garlic.
- Combine all of the meatball ingredients in a large bowl. Use your hands or a food processor to incorporate the ingredients. Form the mixture into 1-inch balls (you can make them larger if you prefer).Heat about 2 tablespoons of oil in a large skillet over medium-high heat and brown the meatballs on all sides (See NOTE for oven baking method). Transfer the meatballs to a plate and set aside.
- Add the red onions to the skillet and the oil if more is needed and cook them until soft and caramelized, about 6-8 minutes. Add the red bell pepper and cook for another couple of minutes until softened. Add the wine and bring it to a rapid boil. Boil for 2 minutes.Add the roasted eggplant, roasted garlic and all of the sauce ingredients, except for the olives, parsley and mint, and bring to a boil. Reduce the heat to medium-low and simmer uncovered for 10 minutes. Return the meatballs to the sauce, cover and simmer for another 15 minutes. Add salt and pepper to taste. Add the whole Kalamata olives, cover and simmer for another 5 minutes then stir in the chopped parsley and mint.
- Garnish with some extra parsley and mint and serve with crusty bread, rice or orzo and a Greek or leafy green salad. You can also served the meatballs sprinkled with some crumbled feta cheese.NOTE: These meatballs taste even better the next day after the flavors have had time to meld. So this makes a perfect make-ahead dish.
Notes
- I prefer the seared flavor that frying gives the meat, but if you prefer you can also bake them by laying the meatballs on a lined baking sheet an baking them in an oven preheated to 400 F for about 17-20 minutes.
Nutrition Information
Show Details
Calories
497kcal
(25%)
Carbohydrates
27g
(9%)
Protein
30g
(60%)
Fat
28g
(43%)
Saturated Fat
5g
(25%)
Cholesterol
111mg
(37%)
Sodium
1992mg
(83%)
Potassium
1191mg
(25%)
Fiber
8g
(32%)
Sugar
10g
(20%)
Vitamin A
2075IU
(42%)
Vitamin C
55.7mg
(62%)
Calcium
115mg
(12%)
Iron
5.6mg
(31%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 497 kcal
% Daily Value*
| Calories | 497kcal | 25% |
| Carbohydrates | 27g | 9% |
| Protein | 30g | 60% |
| Fat | 28g | 43% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 111mg | 37% |
| Sodium | 1992mg | 83% |
| Potassium | 1191mg | 25% |
| Fiber | 8g | 32% |
| Sugar | 10g | 20% |
| Vitamin A | 2075IU | 42% |
| Vitamin C | 55.7mg | 62% |
| Calcium | 115mg | 12% |
| Iron | 5.6mg | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
30 reviews
Excellent
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