Ingredients
Units
Scale
Meatballs:
- 3 1/2 lbs. fresh ground beef
- 4-5 cloves garlic - chopped fine
- 1/2 cup Italian parsley - chopped fine
- 1/2 cup of grated Romano or Parmesan cheese
- 2 eggs
- 1/4 cup milk
- 2 slices white bread - crumbled
- 1/4 cup milk
- 2 tablespoons olive oil
- 3/4 tsp. salt
- 1/2 tsp. cinnamon
- 1 tsp. sugar
- 2 tablespoons honey
- 1 slice of lemon - with rind - chopped fine
- Feta cheese for garnish
Tomato Sauce:
- 35 oz. can whole peeled tomatoes
- 1 bunch scallions - chopped
- 1 onion - sliced
- 3-4 cloves garlic - chopped
- 1/2 cup Italian parsley - chopped
- 1 slice of lemon - with rind
- 1 tbs. sugar
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. red pepper
- 1/2 tsp. turmeric
- 1/2 tsp. cinnamon
- 1 tsp. dried oregano
- 2 tablespoons olive oil
Instructions
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.
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.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
