I made these amazing Greek baked meatballs for dinner last week. They are pan licking good! The sauce has cumin and cinnamon and garlic. So different. We had basmati rice and Israeli Salad with it. The guys were all impressed and said this recipe is a keeper! I got the recipe from Mediterranean Dish. I have made several recipes from her blog and we’ve never been disappointed. I’m trying to shift more and more to fresh Mediterranean food.
- 2 slice whole wheat bread (toast-size), toasted to a medium-brown (or use GlutenFree bread if you need)
- ¼ to ⅓ cup 60 ml milk or water
- 1.5 lb/680.389 g lean ground beef
- 1 small yellow onion, chopped
- 3 garlic cloves, minced
- 2 medium eggs
- 1 tsp/2.36 g ground cumin
- ½ tsp/1.3 g ground cinnamon
- ½ tsp/0.6 g dried oregano
- ½ cup/17 g chopped fresh parsley
- Salt and pepper
- Drizzle extra virgin olive oil
For Red Sauce
- Early Harvest Greek extra virgin olive oil
- 1 medium yellow onion, finely chopped
- 2 garlic cloves, minced
- ½ cup/118.294 ml dry red wine
- 30 oz/850.486 g canned tomato sauce (that’s 2 15-oz cans of sauce)
- 1 bay leaf
- ¾ tsp/1.77 g ground cumin
- ½ tsp/1.3 g cinnamon
- ½ tsp 2 g sugar
- Salt and Pepper
Go HERE to see how to make this amazing dish!
Can’t wait to have company and make this for them. We had a lot of fun trying to pronounce the Greek name for these meatballs! It is an original Turkish dish, but brought to Greece and adopted as their own.
Speaking of Turkish food, a friend and I went made a trip over to Knoxville last week for a day out. We went to Trader Joe’s, my first time there! And then had lunch at The Turkish Market. A small restaurant run by a Turkish family. I had never eaten Turkish food before and it was such a treat!
Let me know if you make these meatballs and how you like them!