Ingredients with Measurements:
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh dill
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 can (14.5 ounces) diced tomatoes
- 1/2 cup chicken broth
- 1/4 cup red wine
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup crumbled feta cheese
Special equipment needed:
- Large skillet with lid
- Mixing bowl
- Measuring cups and spoons
Step-by-step instructions:
1. In a mixing bowl, combine ground beef, breadcrumbs, parsley, mint, dill, onion, garlic, egg, salt, and black pepper. Mix well.
2. Form the mixture into 1-inch meatballs.
3. Heat olive oil in a large skillet over medium-high heat. Add the meatballs and cook until browned on all sides, about 5 minutes.
4. Remove the meatballs from the skillet and set aside.
5. In the same skillet, add diced tomatoes, chicken broth, red wine, tomato paste, oregano, cinnamon, and nutmeg. Stir to combine.
6. Add the meatballs back to the skillet and bring the mixture to a simmer.
7. Cover the skillet with a lid and let the meatballs cook in the sauce for 20-25 minutes, or until cooked through.
8. Sprinkle crumbled feta cheese over the meatballs and serve.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for browning the meatballs, then simmer on low heat for stewing.
Serving size:
4 servings
Nutritional information:
Calories: 376
Fat: 24g
Carbohydrates: 13g
Protein: 25g
Sodium: 1076mg
Sugar: 4g
Substitutions for ingredients:
- Ground lamb can be used instead of ground beef.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Cilantro can be used instead of parsley.
- Basil can be used instead of mint.
- Thyme can be used instead of dill.
- Goat cheese can be used instead of feta cheese.
Variations:
- Add chopped bell peppers and/or zucchini to the skillet when cooking the meatballs.
- Use Italian seasoning instead of oregano, cinnamon, and nutmeg.
- Add a pinch of red pepper flakes for some heat.
Tips and tricks:
- Make sure the meatballs are evenly sized for even cooking.
- Don't overcrowd the skillet when browning the meatballs.
- Use a slotted spoon to remove the meatballs from the skillet to avoid excess oil.
- Use a spoon to baste the meatballs with the sauce while they are stewing.
- Serve with crusty bread for dipping in the sauce.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the meatballs in a shallow bowl with the sauce spooned over them. Garnish with fresh herbs.
Garnishes:
Fresh parsley, mint, or dill.
Pairings:
- Greek salad
- Roasted vegetables
- Rice pilaf
Suggested side dishes:
- Tzatziki sauce
- Hummus
- Pita bread
Troubleshooting advice:
- If the sauce is too thick, add more chicken broth or red wine.
- If the meatballs are not cooked through, let them simmer for a few more minutes.
Food safety advice:
- Make sure the internal temperature of the meatballs reaches 160°F to ensure they are fully cooked.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Greek cuisine is known for its use of fresh herbs and spices, which are showcased in this recipe. Meatballs are a popular dish in many cultures, and the addition of cinnamon and nutmeg in this recipe is a nod to the Middle Eastern influence on Greek cuisine.
Flavor profiles:
Savory, herby, tangy, and slightly sweet.
Serving suggestions:
Serve as a main dish with a side salad and bread, or as an appetizer with pita bread and tzatziki sauce.
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Region: Greek