RECIPE: Greek Meatballs in Tomato Sauce

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Submitted by: Korbel Champagne Cellars

Gather around the table to celebrate the day with a hearty meal.

recipe_Korbel_meatballs.jpg~ Makes 50-60 meatballs.
~ Prep time: 40 minutes, plus 20 minutes baking time.
~ Cooking time: 2-1/2 - 3 hours (low heat)
FOR THE SAUCE:
  • 1 can diced tomatoes (14.5 oz.)
  • 2 Tbsp. tomato paste
  • 1 tsp. red pepper flakes
  • ½ C basil, chopped
  • ¾ C Korbel Rouge
  • Kosher salt to taste
FOR THE MEATBALLS:
  • 1 C Italian-seasoned bread crumbs
  • ¼ C minced pimiento-stuffed green olives
  • 4 cloves garlic, minced
  • 2 eggs, beaten
  • 2 Tbsp. minced lemon zest
  • 1 tsp. kosher salt
  • 1 tsp. black pepper
  • 1 tsp. paprika
  • 1 lb. ground beef sirloin
  • 1 lb. ground pork
  • 4 oz. grated Asiago cheese


INSTRUCTIONS:

Preheat oven to 400*. Coat a baking sheet with nonstick spray, set aside.

Combine diced tomatoes, tomato paste, pepper flakes, and salt for the sauce in a 4-6 quart slow cooker. Cover; cook on low heat setting while preparing meatballs.

Mix together bread crumbs, olives, garlic, eggs, zest, 1 tsp. salt, pepper, paprika and Asiago cheese for the meatballs in a large bowl. Add ground beef and pork; mix well. Form mixture into 1-inch balls. Place meatballs on the prepared pan; bake until meatballs are cooked through, about 20 minutes.

Transfer meatballs to slow cooker, toss in sauce to coat. Cover; cook on low-heat setting for 2-1/2 - 3 hours.

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Planning a visit to Sonoma County?  Spend the day at Korbel Champagne Cellars...taste our delightful champagnes, tour our historic winery and gardens, and enjoy a delicious lunch at our gourmet Delicatessen. Complimentary tours and tastings daily.


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