Greek Meatballs and Sauce Recipe

Servings: 4

To complete the meal, make with Feta Spaghetti.

Recipe featured on Rachael Ray's Meals in Minutes.

Ingredients

For The Greekballs:

1 ½ pounds ground lamb OR pork or pork and beef combined
Salt and pepper
2 teaspoons lemon zest
About ¾ cup panko or homemade breadcrumbs
About 1/3 cup water or milk
1 egg, lightly beaten
1 Tablespoon fresh oregano, chopped or 1 teaspoon dried
A handful of fresh parsley, finely chopped plus a bit for garnish
1 teaspoon red pepper flakes
2 cloves garlic, finely chopped or grated
1 Tablespoon EVOO plus non-aerosol olive oil spray

For The Sauce:

2 Tablespoon EVOO
1 small onion, finely chopped
2 large cloves garlic, chopped or grated
1 bay leaf
Salt
1 teaspoon sugar or honey
1 can 28-ounces crushed tomatoes
1 small piece of cinnamon stick
1 Tablespoon fresh oregano or 1 t dried
½ teaspoon red pepper flakes or black pepper

Directions

Preheat the oven to 425 F and line a baking sheet with foil and parchment for easy clean up.

Place meat in a bowl and season with salt, pepper and lemon zest, add breadcrumbs and moisten with water or milk, add egg and oregano, parsley, red pepper and garlic. Let stand 5 minutes for breadcrumbs to soften then mix well and form 12 large oval or egg-shaped meatballs and arrange on a baking sheet. Spray lightly and evenly with olive oil and bake for 13-15 minutes until lightly browned and about 140 on instant read thermometer.

Meanwhile, heat 2 T EVOO, 2 turns of the pan, in large skillet or a medium Dutch oven over medium heat and add onions, garlic, bay, salt and sugar or honey, soften a few minutes, add ½ cup water and turn up heat a bit, let it absorb add the tomatoes, cinnamon, oregano and pepper. Simmer for 10 minutes. Toss meatballs and drippings into sauce and simmer 5 minutes more.