Greek Meatballs and Sauce Recipe

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

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.