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Receta Greek Style Meatballs and Tomato Sauce

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1 voto | 4594 views
Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 5
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Ingredientes

Cost per serving $3.30 view details

Direcciones

  1. For the Meatballs:
  2. 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.
  3. For frying the meatballs:
  4. Heat a large cast iron frying pan with 2 tablespoons of vegetable oil and 2 tablespoons of olive oil.
  5. When the meatballs are a nice golden on one side gently roll over and continue cooking.
  6. The meatballs are done when they are completely golden and slightly firm.
  7. For the Tomato Sauce:
  8. 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.
  9. Gently, crush the tomatoes with a masher.
  10. Taste the sauce to adjust the seasonings.
  11. 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.
  12. Serve garnished with Feta cheese.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 495g
Recipe makes 5 servings
Calories 991  
Calories from Fat 646 65%
Total Fat 71.93g 90%
Saturated Fat 26.82g 107%
Trans Fat 0.0g  
Cholesterol 310mg 103%
Sodium 1328mg 55%
Potassium 1108mg 32%
Total Carbs 20.55g 5%
Dietary Fiber 2.5g 8%
Sugars 14.1g 9%
Protein 64.4g 103%
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Comentarios

  • ShaleeDP
    14 de Abril de 2014
    i like the recipe... the same but different. i would enjoy my pasta more
    • marie dodd
      08 de Abril de 2014
      I had the honor and pleasure to be a guest at Cathy's house last night for a dinner to DIE for! Although I love Italian meatballs better than life itself, I was informed we were having Greek meatballs with sauce. Ok, how bad could Greek meatballs be when one is used to Italian, but the fact that Cathy was preparing them gave me much hope. Along with the meatballs I was served a side of my favorite, broccoli rabe and stuffed artichokes, a meal that was fit for the Gods. This was served to me with some home made flatbreads and a beautiful salad, along with a Greek yogurt (or sour cream as the case was) sauce made by Cathy's daughter, Tammy. When I tell you I am now a fan of Greek meatballs as opposed to the Italian ones (and with a name of Pacelli , I know Italian), please believe me. I would never in my life think to make a meatball with cinnamon and lemon, but who knew? My grandmother would roll over in her grave if she knew. However, what a pleasant surprise! They were so moist and flavorful! I gorged on these little delightful balls of flavor and picked all night long. I will be serving these at my next dinner party for sure. No wonder Cathy was chosen by Jackie Collins to interview her and review her recipes in her new cookbook. Cathy has the gourmet's touch and knows how to cook! Jackie, you know how to pick 'em!
      Can't wait to be invited back for some more culinary delights by Cathy!
      Love, Marie

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