MEDITERRANEAN MEATBALLS

Mediterranean Meatballs image

Provided by Food Network

Time 45m

Yield 5 to 7 servings

Number Of Ingredients 21

2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced
5 cloves garlic, diced
1/2 cup dry red wine
Two 28-ounce cans crushed tomatoes
2 tablespoons fresh parsley, chopped finely
1 tablespoon fresh mint, chopped finely
1 tablespoon dried oregano
2 teaspoons chile flakes
1 bay leaf
2 tablespoons almonds
2 tablespoons chopped fresh parsley
2 tablespoons raisins
1 tablespoon chopped fresh mint
2 teaspoons garlic powder
2 teaspoons salt and pepper
1 teaspoon chile flakes
1 tablespoon extra-virgin olive oil
1 egg
1 pound ground beef
1/4 cup cooked rice

Steps:

For the sauce: Heat a saucepan over medium-high heat. Add oil, onion and garlic and sweat down until onion starts to give up some liquid, about 5 minutes. Deglaze pan with red wine, then reduce by half. Add tomatoes, parsley, mint, oregano, chile flakes and bay leaf and bring to a simmer. Let simmer about 20 minutes.
For the meatballs: Preheat the oven to 425 degrees F.
Combine the almonds, parsley, raisins, mint, garlic powder, salt, pepper and chile flakes in a food processor. Pulse until fine. Transfer to a large bowl and add the oil and egg and mix well. Add beef and rice and blend. Portion into golf ball-sized meatballs and put on a sheet pan. Roast until done, 12 to 15 minutes. Pour sauce over meatballs and serve.