Greek Meatballs, RGK Style

Name: Greek Meatballs, RGK Style
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 5 servings
Ingredients: 2 tablespoons olive oil; One 28-ounce can crushed tomatoes; 1/2 cup white wine; 1/2 teaspoon chile flakes; 2 sprigs fresh oregano; 2 slices white bread, left whole; 1/2 cup milk; 1 pound ground chuck, 80/20; 1/2 cup fresh parsley, chopped; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon ground cumin; 1 large egg; 1 clove garlic, grated; 1/4 cup olive oil

Recipe courtesy of Haylie Duff

Watch how to make this recipe.

Greek Meatballs, RGK Style

0 Reviews

Level: Easy
Yield: 5 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 5 servings

Calories

398

Total Fat

23

Saturated Fat

5

Carbohydrates

21

Dietary Fiber

4

Sugar

9

Protein

26

Cholesterol

97

Sodium

798

Total: 55 min
Active: 30 min

Level: Easy
Yield: 5 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 5 servings

Calories

398

Total Fat

23

Saturated Fat

5

Carbohydrates

21

Dietary Fiber

4

Sugar

9

Protein

26

Cholesterol

97

Sodium

798

Total: 55 min
Active: 30 min

Ingredients

Sauce:

2 tablespoons olive oil

One 28-ounce can crushed tomatoes

1/2 cup white wine

1/2 teaspoon chile flakes

2 sprigs fresh oregano

Meatballs:

2 slices white bread, left whole

1/2 cup milk

1 pound ground chuck, 80/20

1/2 cup fresh parsley, chopped

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon ground cumin

1 large egg

1 clove garlic, grated

1/4 cup olive oil

Directions

For the sauce: Set a Dutch oven or large pot over high heat and heat the olive oil. Add the tomatoes, wine, chile flakes and oregano and stir. Bring to a boil, reduce to a simmer, cover and let cook while you make the meatballs.
For the meatballs: Add the bread to a shallow container, cover with the milk and allow the bread to fully absorb it.
Add the beef, parsley, salt, pepper, cumin, egg and garlic to a separate bowl and mix to combine. Break the soaked bread into small pieces, add the pieces to the meat mixture and mix lightly; do not over-mix. Form the mixture into 1-inch ovals.
Add the olive oil to a skillet and set over medium-high heat. Add the meatballs in batches and gently sear on all sides, about 1 minute on each side. Transfer the meatballs from the skillet right into the tomato sauce. When all the meatballs are in the sauce, cover and simmer until the meatballs are cooked through, 15 to 20 minutes.