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Ingredientes
- 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
Direcciones
- 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.
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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% |
Comentarios
14 de Abril de 2014i like the recipe... the same but different. i would enjoy my pasta more
08 de Abril de 2014I 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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