Nut-Filled Grecian Meatballs
- Ready In:
- 50mins
- Ingredients:
- 23
- Yields:
-
12 meatbals
- Serves:
- 6
ingredients
-
Filling
- 1 cup onion, chopped
- 2 tablespoons butter
- 1⁄2 cup walnuts, chopped
- 1⁄4 teaspoon salt
- fresh ground pepper
- 1 teaspoon dried parsley, crushed
-
Meatballs
- 2 slices bread
- 1 lb lean ground beef
- 1⁄2 cup onion, finely chopped
- 1 egg, lightly beaten
- 1⁄2 teaspoon salt
- fresh ground pepper
- 1⁄2 teaspoon poultry seasoning
- 1⁄2 teaspoon dried parsley, crushed
-
Greek Tomato Sauce
- 1⁄4 cup butter
- 1⁄4 cup all-purpose flour
- 1 cup water
- 1 (8 ounce) can tomato sauce
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon sugar
- 1⁄4 teaspoon cinnamon
- 4 drops hot pepper sauce
- 1 1⁄2 teaspoons dried parsley, crushed
directions
-
Filling:
- In a medium skillet, fry onions in butter over medium-high heat until golden brown.
- Remove from heat and add nuts, salt, pepper and parsley; set aside.
-
Meatballs:
- Lightly grease a 12-cup muffin pan, using a paper towel dipped in solid shortening.
- Set aside.
- Toast the bread and crumble it into small pieces in a medium bowl.
- Preheat the oven to 375°.
- In the same bowl with the toasted breadcrumbs, mix all the remaining meatball ngredients with your hands until well blended.
- Form meat mixture into 12 balls by first dividing in half, then half again. Makes 3 balls out of each quarter piece.
- With a teaspoon, make a wide indentation in each meatball without going all the way through.
- Place an equal amount of the filling into each hole. Close up the opening,.
- pressing down well to form a ball without cracks.
- Place each meatball in a muffin cup.
- Set the timer and bake for 30 minutes.
- While the meatballs are baking, make the following sauce.
-
Sauce:
- Melt butter or margarine in a small saucepan; stir in flour and cook over low heat for 3 minutes, stirring constantly.
- Beat with a wire whisk while slowly adding water and tomato sauce.
- Add the remaining ingredients, except the parsley and continue to cook over medium heat, stirring constantly, for 5 to 10 minutes, until thick.
- When meatballs are cooked, remove with a slotted spoon and place on a warm platter. Pour 1 cup sauce over the meatballs and sprinkle the top with parsley.
- Pour the remaining sauce into a gravy boat to be passed at the table.
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RECIPE SUBMITTED BY
ElaineAnn
United States