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We have this great restaurant in downtown Asheville called Twisted Laurel. They serve fantastic Greek meatballs. Along with the crispy pepperoni, they are my favorite thing on the menu. Not to mention their Greek salad is phenomenal, the shrimp… Shall I continue?!
I decided to make Greek meatballs at home, during my confinement with Snowstorm Jonas.
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When I was a child, my mom and her friend would buy all the ground beef that was on sale. They would round up all the kids (a lot of them!) and we would become a meatballs making factory. I mean, cranking out dozens of meatballs….. But! We enjoyed those meatballs through out the year. Now, as an adult I am appreciative of making food ahead, saving time later. These freeze well (without the sauce, of course!) – so go ahead and get your kids rolling meatballs!
Now to make the Greek meatballs easier, I use a cookie scoop like this one. Talk about cranking these out! I don’t even roll them — just scoop and drop! If you are making these for your freezer, just scoop them out onto a big sheet pan. Then, bake at 375 for 20 minutes.
Sweetpea Lifestyle’s Greek MeatballsPrint
A low carb version of the family favorite spaghetti and meatballs!
- 1pound ground beef (I used 93% lean, and you could use chicken or turkey if you prefer.)
- 1/2 small yellow onion, finely diced
- 1/2 cup crumbled feta cheese
- 3 cloves of garlic, minced (I use my microplace, and grate over the bowl!)
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 large egg
- salt and pepper to taste
- Combine all items in large bowl, careful not to over mix.
- Over medium high heat, brown a small meatball to check seasonings.
- Once meatballs are seasoned to your liking, scoop meatballs with a small cookie scoop.
- Cook over medium high heat until browned on all sides. Do this in batches, not crowding the pan; you want crispy, brown meatballs! Not steamed meatballs…. Yuck. ((There is no need to cook these all the way through — they will cook in the sauce and oven later.))
- Double or triple the recipe and freeze once meatballs are cooled! I like to flash freeze on a sheet pan, then add the frozen meatballs to a plastic bag.
- Serving Size: 4
Use this red sauce anytime you need marinara! It’s a great pizza sauce, too!
- 1 tablespoon olive oil
- 1/2 onion, finely diced
- 2 cloves of garlic
- 1 jar marinara sauce
- “splash” of red wine
- 1/2–1 tablespoon of sugar
- In an oven proof pot (like Le Crueset!) saute onions until soft in olive oil over medium low heat.
- Add garlic and cook for 30 seconds.
- Pour in jarred marinara, red wine (and by splash, I mean a good glug of the bottle…!), and 1/2 tablespoon of sugar. The sugar helps cut the acidic flavor of the wine and sauce. Add more if needed, but only in small amounts.
- Once the sauce is warm, add your meatballs in and cook, covered, for 15 minutes
- On the last few minutes, add provolone and mozzarella cheese, and broil until golden brown and bubbly!
Provolone & Mozzarella cheese
Once your meatballs have simmered in the sauce for 15 minutes, remove lid. Layer shredded provolone and mozzarella on top, and broil until golden brown.
Serve with an everyday green salad. Crusty bread makes this meal super yummy — indulge a little, if that makes your skirt fly up.
Mangia, Sweet Friends!