Greek Meatballs in Tomato Sauce
Description
The secret is out, not all meatballs are Italian! These little gems are Greek and can serve as an appetizer with or without the tomato sauce or as part of the main meal.
Ingredients
Tomato Sauce:
2 T. extra-virgin olive oil
5 ripe medium tomatoes, seeded and diced
1/4 t. ground cumin
1/2 t. sea salt
1/4 t. freshly ground black pepper
Meatballs:
1 - 1 1/2 c. day-old bread, crusts removed, cubed
1 1/2 lb. lean ground beef, extra ground
3 cloves garlic, finely chopped
1/4 t. ground cumin
3/4 t. sea salt
1/2 t. freshly ground black pepper
Directions
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Tomato Sauce:
Heat olive oil over medium heat in a large pot or Dutch oven. Add tomatoes, cumin, salt and pepper. Cook over medium heat, stirring occasionally, until tomatoes break down, about 5 - 7 minutes.
Reduce heat to low; simmer 15 - 20 minutes, until sauce has thickened slightly; smash the tomatoes a bit to make it look more saucy.
Meatballs:
While the tomato sauce is heating, preheat oven to 350 degrees. Lightly oil a large baking dish.
Soak bread briefly in a bowl of water, just to wet it all the way the through. Squeeze the water from the bread; transfer bread to a large mixing bowl. Use clean hands to gently mix the soaked bread and remaining meatball ingredients together until thoroughly combined.
Roll meat mixture into little 1 inch round meatballs; carefully arrange meatballs in the prepared baking dish in an even layer.
Bake for 35 minutes, turning occasionally for even browning. Remove meatballs from oven.
Serve immediately with the tomato sauce.
6 servings.