Greek · Dinner
Baked Meatballs in Tomato Sauce
Ground beef meatballs seasoned with oregano and cumin, browned then simmered in tomato sauce with garlic and cinnamon. Finished in the oven with crumbled feta cheese, served over orzo pasta with fresh parsley.
$5
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
666Calories
42.8gProtein
33.2gFat
50.2gCarbs
8.8gSugar
4.8gFiber
874mgSodium
189mgChol
12.9gSat Fat
1023mgPotassium
240mgCalcium
6mgIron
2.9mcgVitamin B12
10.7mgVitamin C
protein-rich
mediterranean
hidden-gems
Instructions
1
Prep
Combine ground beef, garlic, onion, breadcrumbs, milk, egg, oregano, cumin, salt and pepper in a bowl; mix until tacky.
2
Shape the mixture into 4 equal meatballs, rolling firmly so they hold together without cracking.
3
Heat olive oil in an oven-safe skillet over medium-high heat; brown meatballs on all sides for 4 minutes until deep crust forms.
4
Add canned tomatoes, tomato paste, cinnamon and bay leaf around the meatballs; simmer over medium-low heat for 12 minutes until sauce thickens.
5
Transfer skillet to 400°F oven and bake uncovered for 12 minutes until meatballs cook through and register no pink inside, then scatter feta cheese over and return for 3 minutes until cheese softens, then rest in sauce for 10 minutes so juices settle back.
6
Plate
Spoon orzo onto a plate, top with meatballs and sauce, discard bay leaf, scatter parsley over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz436g beef, ground
- 4 cloves4 cloves garlic
- 11 small onion
- 4 tbsp4 tbsp breadcrumbs, dried
- 2 tbsp2 tbsp whole milk
- 2 tbsp2 tbsp egg
- 1 tsp1 tsp dried oregano
- 1/2 tsp1/2 tsp ground cumin
- salt and black pepper, to taste
- 2 tsp2 tsp olive oil
- 7 oz100g, about a third of a 14 oz can canned tomatoes
- 2 tbsp2 tbsp tomato paste
- 1/2 tsp1/2 tsp ground cinnamon
- 22 small bay leaf
- 2 oz56g feta cheese
- 3 1/2 oz100g orzo, cooked
- 2 tsp2 tsp parsley
