nai, baked greek meatballs!
(2 ratings)
From May 2004 issue of Prevention magazine.
(2 ratings)
yield
4 -6
prep time
20 Min
cook time
20 Min
method
Bake
Ingredients For nai, baked greek meatballs!
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2 cleftover cooked rice (brown, basmati, even orzo or pastina will work as a substitute)
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1/2 Tbspfresh greek oregano, finely minced or 3/4 teaspoon dried greek oregano
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1/4 cred or yellow onion, finely minced
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1/4 tspground cinnamon
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1/2 cfeta cheese or myzithra, crumbled/grated
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1 lbground beef or ground lamb (or a combination of both)
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1 smegg (read my *note below)
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2 mdzucchini or similar vegetable (about 1 1/2 cups)
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1 cbasic tomato sauce (marinara sauce, for example)
How To Make nai, baked greek meatballs!
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1*NOTE: If meat mixture does not want to bind, add a small beaten egg to the mix. .
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2Preheat oven to 450 degrees. In large bowl, combine leftover rice/pasta, oregano, onion, garlic, cinnamon and *1/4 cup* feta or myzithra cheese. Add the beef/lamb just until combined.
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3In 13" x 9" greased baking dish arrange the zucchini slices in single layer. Grease a small cookie dough scoop with olive oil then shape the meat mixture into sixteen 1 1/2" balls. Place the meatballs on top of zucchini and drizzle with the tomato/marinara sauce. Season with salt and pepper.
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4Cover baking dish with foil. Bake 20 minutes or until meatballs are cooked through and no longer pink.
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5Uncover, and top with remaining feta or myzithra cheese. Let sit in oven for about 1 minute or until the cheese has melted.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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