Greek Meatballs
INGREDIENTS
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For the Meatballs:
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1 pound ground beef or pork, lamb, chicken, turkey (or combination of beef and pork)
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1/4 cup plain breadcrumbs (paleo - omit, gluten free - use GF breadcrumbs)
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1/4 cup finely chopped red onion
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2 cloves garlic, minced
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1/4 cup finely chopped Kalamata olives (I use and recommend Lindsay Naturals Kalamata Olives)
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2 tablespoons chopped fresh parsley
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2 tablespoons chopped fresh mint
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1 large egg
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1 teaspoon salt
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1/2 teaspoon freshly ground black pepper
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1 teaspoon paprika
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1/2 teaspoon ground cinnamon
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1/4 teaspoon freshly ground nutmeg
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3/4 teaspoon oregano
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3/4 teaspoon thyme
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For the Roasted Vegetables:
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1 medium eggplant (choose one that isn't too fat but more slender to avoid too many bitter seeds), peeled and diced into 1/4 inch pieces
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5 cloves garlic, peels left intact
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2-3 tablespoons extra virgin olive oil
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For the Sauce:
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1 medium red onion, chopped
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2 tablespoons extra virgin olive oil
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1 small red bell pepper, seeded and diced
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1/2 cup dry red wine (or use white if using chicken or turkey)
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1 (28 ounce) can crushed tomatoes (I recommend certified San Marzano's from Italy)
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1/3 cup chopped sun-dried tomatoes in oil, drained
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1 teaspoon salt
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1/4 teaspoon freshly ground black pepper
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1/2 teaspoon thyme
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1/2 teaspoon oregano
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1 cup whole Kalamata olives, drained (I use and recommend Lindsay Naturals Kalamata Olives)
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2 tablespoons chopped fresh parsley
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2 tablespoons chopped fresh mint
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