LEMONY GREEK MEATBALLS
These tender meatballs feature the classic Greek flavor combination of lemon, garlic, and oregano. Beef and lamb are combined with a simple red wine sauce; if you change the meats used to chicken and/or turkey, just use white wine instead of red. From "The Meatball Cookbook Bible"...
Provided by loof751
Categories Meatballs
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Finely chop the onion. Mince the garlic.
- Line a rimmed baking sheet with foil and spray the foil with vegetable oil spray.
- Heat oil in a small skillet to medium-high. Saute onion and garlic for about 3 minutes or until onion is translucent.
- In a large bowl blend egg and milk. Add breadcrumbs, 2T parsley, and oregano and mix well. Add half of the sauteed onion mixture, the lamb, and the beef to the bowl; season with salt and pepper and mix well.
- Form the mixture into 1 1/2 inch meatballs and put them on the prepared pan. Spray the tops of the meatballs with vegetable oil spray. Bake meatballs at 450 degrees for 12-15 minutes.
- While meatballs are baking, add the wine to the skillet with the remaining onion mixture and bring to a boil. Cook until liquid is reduced by half. Add lemon juice and remaining 2T parsley and cook an additional 2 minutes. Season with salt and pepper.
- Place the cooked meatballs in a shallow bowl and pour the wine mixture over them. Toss gently to coat well. Serve immediately.
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