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

Steps

1. Tomato Sauce:
2. 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.
3. Reduce heat to low; simmer 15 - 20 minutes, until sauce has thickened slightly; smash the tomatoes a bit to make it look more saucy.