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Greek Meatballs
Greek Meatballs

Before you jump to Greek Meatballs recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Need To Be Eating.

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Fish is perhaps the best food you can consume. You’re probably already aware of this because your doctor has told you to consume some fish twice or thrice each week. This is particularly true for people whose hearts aren’t healthy or doing well. Fish is rich in Omega 3’s which work to process cholesterol and turn it into healthy energy. Include fish in two meals every week.

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We hope you got benefit from reading it, now let’s go back to greek meatballs recipe. To cook greek meatballs you only need 34 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Greek Meatballs:
  1. Use For the meatballs
  2. You need 1 pound ground beef or pork, lamb, chicken, turkey (or combination of beef and pork)
  3. Use 1/4 cup plain breadcrumbs (paleo - omit, gluten free - use GF breadcrumbs)
  4. You need 1/4 cup finely chopped red onion
  5. You need 2 cloves garlic, minced
  6. Take 1/4 cup finely chopped Kalamata olives (I use and recommend Lindsay Naturals Kalamata Olives)
  7. Get 2 tablespoons chopped fresh parsley
  8. Use 2 tablespoons chopped fresh mint
  9. Use 1 large egg
  10. Use 1 teaspoon salt
  11. You need 1/2 teaspoon freshly ground black pepper
  12. You need 1 teaspoon paprika
  13. Prepare 1/2 teaspoon ground cinnamon
  14. Take 1/4 teaspoon freshly ground nutmeg
  15. Get 3/4 teaspoon oregano
  16. Get 3/4 teaspoon thyme
  17. Take For the Roasted Vegetables:
  18. Use 1 medium eggplant (choose one that isn't too fat but more slender to avoid too many bitter seeds), peeled and diced into ¼ inch pieces
  19. You need 5 cloves garlic, peels left intact
  20. Take 2-3 tablespoons extra virgin olive oil
  21. Get SAUCE
  22. Use 1 medium red onion, chopped
  23. Use 2 tablespoons extra virgin olive oil
  24. Use 1 small red bell pepper, seeded and diced
  25. Get 1/2 cup dry red wine (or use white if using chicken or turkey)
  26. Use 1 (28 ounce) can crushed tomatoes (I recommend certified San Marzano's from Italy)
  27. Take 1/3 cup chopped sun-dried tomatoes in oil, drained
  28. Take 1 teaspoon salt
  29. Use 1/4 teaspoon freshly ground black pepper
  30. Take 1/2 teaspoon thyme
  31. Take 1/2 teaspoon oregano
  32. Provide 1 cup whole Kalamata olives, drained (I use and recommend Lindsay Naturals Kalamata Olives)
  33. Take 2 tablespoons chopped fresh parsley
  34. You need 2 tablespoons chopped fresh mint
Instructions to make Greek Meatballs:
  1. First we’re going to get the eggplant going so that can roast while we’re working on the other stuff. Select an eggplant that is on the narrow side. Fat ones tend to have more seeds which results in a bitter flavor. The peel also tends to be bitter in flavor and tough in texture, so peel the eggplant completely. - - Dice it into chunks about 1/4 inch in size. You can make them larger if you prefer. - - Don’t worry about tossing them with lemon juice to prevent them from getting brown. They’re going to get very brown while roasting them anyway. - - First get the roasted eggplant and garlic going. Toss them with a little salt and the olive oil and spread them out single-layer on a lined cookie sheet. Roast for about 20 minutes or until nicely browned, turning once with a spatula after about 10 minutes. Remove Set aside. Once cool, peel and mince the roasted garlic.
  2. Combine all of the meatball ingredients in a large bowl. Use your hands or a food processor to incorporate the ingredients. Form the mixture into 1-inch balls (you can make them larger if you prefer).
  3. Heat about 2 tablespoons of oil in a large skillet over medium-high heat and brown the meatballs on all sides (See NOTE for oven baking method). Transfer the meatballs to a plate and set aside.
  4. Add the red onions and the oil if more is needed and cook them until soft and caramelized, about 6-8 minutes. Add the red bell pepper and cook for another couple of minutes until softened. Add the wine and bring it to a rapid boil. Boil for 2 minutes.
  5. Add the roasted eggplant, roasted garlic and all of the sauce ingredients, except for the olives, parsley and mint, and bring to a boil. Reduce the heat to medium-low and simmer uncovered for 10 minutes. Return the meatballs to the sauce, cover and simmer for another 15 minutes. Add salt and pepper to taste. Add the whole Kalamata olives, cover and simmer for another 5 minutes then stir in the chopped parsley and mint.
  6. Garnish with some extra parsley and mint and serve with crusty bread, rice or orzo and a Greek or leafy green salad

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