{"id":1310,"date":"2009-07-30T10:11:42","date_gmt":"2009-07-30T16:11:42","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=1310"},"modified":"2009-07-30T10:14:23","modified_gmt":"2009-07-30T16:14:23","slug":"greek-spiced-meatballs-in-tomato-sauce","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2009\/07\/30\/greek-spiced-meatballs-in-tomato-sauce\/","title":{"rendered":"Greek Spiced Meatballs in Tomato Sauce"},"content":{"rendered":"

These meatballs were the main dish for our little Greek night last week. \u00a0We ate them with warm pita and feta cheese, and they were delicious. \u00a0I made a few changes to the original recipe from Fine Cooking<\/a> magazine, July 2009<\/a>. \u00a0I used ground beef instead of lamb, I used bread crumbs from a loaf of french bread, and took a shortcut with the tomato sauce. \u00a0Instead of making my own sauce and doctoring it, as the magazine instructs, I just used a good quality 28 ounce can of chunky tomato sauce. \u00a0The meatballs were very tasty, and the sauce was delicious. \u00a0It was a little thick when I reheated it the next day, so I added a little water and it was perfect.<\/p>\n

\"greekmeatballs\"<\/p>\n

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Greek Spiced Meatballs<\/h2>\n
For the meatballs:<\/strong>
\nNonstick cooking spray
\n1 cup fresh breadcrumbs, preferably sourdough
\n1\/4 cup low-fat milk
\n1 lb ground beef
\n1 large egg, lightly beaten
\n2 Tbs. minced red onion
\n1 Tbs. minced fresh flat-leaf parsley
\n2 tsp. minced fresh oregano
\n1 tsp. minced garlic
\n1\/2 tsp. dried mint
\n1\/4 tsp. ground cinnamon
\n1\/4 tsp. sweet paprika, preferably Hungarian
\n1\/4 tsp. ground allspice
\nKosher salt and freshly ground black pepper<\/div>\n
For the sauce:<\/strong>
\n2 Tbs. extra-virgin olive oil
\n1 cup finely chopped red onion
\n2 tsp. finely chopped fresh oregano
\n1 fresh bay leaf
\n1 3-inch cinnamon stick
\n1\/2 tsp. ground allspice
\n1\/2 cup dry red wine
\n2 cups Fresh Tomato Sauce (or a 28 ounce can of good sauce)
\nKosher salt and freshly ground black pepper
\n4 oz. feta cheese, crumbled<\/div>\n

Preparation<\/h3>\n

Make the meatballs:<\/strong><\/p>\n

Heat the oven to 400\u00b0F and lightly coat a rimmed baking sheet with cooking spray. In a small bowl, combine the breadcrumbs and milk; let sit until the bread absorbs the milk, about 10 minutes.<\/p>\n

Put the lamb in a medium bowl. Squeeze the excess milk out of the breadcrumbs and add them to the lamb. Add the egg, onion, parsley, oregano, garlic, mint, cinnamon, paprika, allspice, 1\/2 tsp. salt, and a few grinds of pepper. With your hands or a rubber spatula, gently work the mixture together until thoroughly combined. Moisten your hands with cold water and shape the mixture into 16 balls (about the size of golf balls); arrange them on the baking sheet.<\/p>\n

Bake the meatballs until cooked through and browned on top, 20 to 25 minutes.<\/p>\n

Make the sauce:<\/strong><\/p>\n

Heat the oil in a large heavy-based saucepan over medium-low heat. Add the onion and cook, stirring frequently, until softened, about 8 minutes. Stir in the oregano, bay leaf, cinnamon stick, and allspice. Raise the heat to medium high and add the wine. Simmer for a minute or two until slightly reduced and then add the\u00a0tomato sauce and 1\/2 cup water. Bring the sauce to a boil and reduce the heat to medium low. Let the sauce cook at a gentle simmer, stirring occasionally, for 30 minutes. Add more water if it seems too thick.<\/p>\n

Add the baked meatballs to the sauce, turning to coat them. Cover the pan partially and cook until the meatballs are heated through, about 5 minutes. Discard the bay leaf and cinnamon stick and season to taste with salt and pepper. Serve the meatballs and sauce sprinkled with the feta.<\/p>\n