Prep 50 mins
Cook 4 hrs
Perfect over spaghetti or another pasta, these light yet savory meatballs are also surprisingly good served over steaming hot couscous, quartered baked potatoes, or packed into a split toasted sub roll.
- 1⁄4 cup uncooked converted long grain rice
- 2 lbs lean ground beef
- 2 large eggs, lightly beaten
- 1 onion, grated
- 2 garlic cloves, minced
- 1 teaspoon dried oregano leaves
- 1 teaspoon ground cumin
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 2 tablespoons vegetable oil
- 2 onions, finely chopped
- 4 garlic cloves, minced
- 2 teaspoons dried oregano leaves
- 1 teaspoon salt
- 1⁄2 teaspoon cracked black peppercorns
- 1 piece cinnamon stick (2 inches long)
- 1 (28 ounce) can tomatoes, in juice
- 2 tablespoons lemon juice
- To make meatballs: In a bowl, stir rice into 4 cups boiling water. Set aside for 30 minutes to soak. Drain well. Return rice to bowl. Add remaining ingredients, except oil, and mix well. Form into 16 balls, each about 2 inch in diameter.
- In a large nonstick skillet, heat oil over medium high heat. Add meatballs, in batches, and brown on all sides. Transfer to slow cooker. Drain all but 1 Tablespoon fat from pan. (If you used extra lean ground beef, you may have to add oil.).
- To make tomato sauce: Reduce heat to medium. Add onions to pan and cook, stirring until softened. Add garlic, oregano, salt, peppercorns and cinnamon stick and cook, stirring, for 1 minute. Stir in tomatoes and lemon juice and bring to a boil, breaking up tomatoes with a spoon as they cook.
- Pour sauce over meatballs. Cover and cook on HIGH 4 hours or on LOW for 8 hours, until meatballs are no longer pink inside. Discard cinnamon stick.
These taste like meatballs from a Greek restaurant!