MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Greek Stuffed Meatballs
Categories: Lamb/mutton, Beef, Vegetables, Herbs, Cheese
Yield: 42 Servings
2 lg Eggs
1 c Seasoned fine dry bread
- crumbs
1/4 c Fine chopped pimiento-stuffe
- green olives
1/4 c Fine chopped black olives
1/4 c Chopped flat-leaf (Italian)
- parsley
4 cl Garlic; minced
1 ts Salt
1/4 ts Ground black pepper
1 lb Ground beef
1 lb Ground lamb
6 oz Kasseri or feta cheese; in
1/2 " cubes
MMMMM---------------------GREEK TOMATO SAUCE--------------------------
1/2 c Chopped onion (1 medium)
1 Clove garlic, minced
1 tb Olive oil
1 8 ounce can tomato sauce
1/4 c Dry red wine or beef broth
1 ts Dried oregano, crushed
1/2 ts Ground cinnamon
Set oven @ 350ºF/175ºC.
In a large bowl beat eggs with a fork. Stir in bread
crumbs, green olives, black olives, parsley, garlic, salt,
and pepper. Add ground beef and ground lamb; mix until
thoroughly combined.
Shape meat mixture into a ball around each cheese cube,
being sure to completely enclose the cheese. Arrange
meatballs in a single layer in a 15x10x1-inch baking pan.
Bake, uncovered, for 25 minutes. Drain well.
Place meatballs in a 4 to 5 quart slow cooker. Pour Greek
Tomato Sauce over meatballs in slow cooker, gently tossing
to coat.
Cover and cook on low-heat setting for 3 to 4 hours or on
high-heat setting for 1-1/2 to 2 hours. Serve immediately
or keep warm, covered, on warm setting or low-heat setting
for up to 2 hours. Serve with decorative toothpicks.
GREEK TOMATO SAUCE: In a medium saucepan cook onion and
garlic in hot oil until tender. Stir in tomato sauce,
wine, oregano, and cinnamon. Heat through.
Midwest Living | November 2014
MM Format by Dave Drum - 12 November 2014
Uncle Dirty Dave's Archives
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... Big Meat secretly funded PETA to make Vegans look insane.
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