Greek Style Meatballs and Tomato Sauce


For the Meatballs:
3 ½ lbs. fresh ground beef
4-5 cloves garlic – chopped fine
½ cup Italian parsley – chopped fine
½ cup of grated Romano or Parmesan cheese
2 eggs
¼ cup milk
2 slices white bread – crumbled
2 tablespoons olive oil
¾ tsp. salt
½ tsp. cinnamon
1 tsp. sugar
2 tablespoons honey
1 slice of lemon – with rind – chopped fine
Feta cheese for garnish
For the Tomato Sauce:
35 oz. can whole peeled tomatoes
1 bunch scallions - chopped
1 onion – sliced
3-4 cloves garlic – chopped
½ cup Italian parsley – chopped
1 slice of lemon – with rind
1 tbs. sugar
1 tsp. salt
½ tsp. black pepper
¼ tsp. red pepper
½ tsp. turmeric
½ tsp. cinnamon
1 tsp. dried oregano
2 tablespoons olive oil


For the Meatballs:
Combine all of the above ingredients, except the Feta cheese, in a bowl and mix with your hands. Do not over mix. Form into desired size meatballs.
For frying the meatballs:
Heat a large cast iron frying pan with 2 tablespoons of vegetable oil and 2 tablespoons of olive oil.
When the meatballs are a nice golden on one side gently roll over and continue cooking.
The meatballs are done when they are completely golden and slightly firm.
For the Tomato Sauce:
Heat a sauce pan with the olive oil. Add the lemon slice, scallions, onions, garlic and parsley; sauté until the onion slightly clear and the garlic fragrant. Add the tomatoes and the seasonings and simmer on low for approximately one hour.
Gently, crush the tomatoes with a masher.
Taste the sauce to adjust the seasonings.
When the meatballs are cooked gently add them to the sauce and leave on a low heat. The meatballs add a delicious flavor to the sauce.
Serve garnished with Feta cheese.


Tuesday, April 8, 2014 - 1:56pm

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