Greek Market Meatballs with Cumin and Pepper

By The Canadian Living Test Kitchen

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Greek Market Meatballs with Cumin and Pepper

This recipe makes 6 servings

Nutritional Info
Per serving: about	-
cal	387387 cal
pro	22 g22g pro
total fat	21 g21g total fat
sat. fat	6 g6g sat. fat
carb	29 g29g carb
fibre	4 g4g fibre
chol	107 mg107mg chol
sodium	983 mg983mg sodium
% RDI:	-
calcium	1212 calcium
iron	4444 iron
vit A	1313 vit A
vit C	2727 vit C
folate	1616 folate

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The Greek Market in Winnipeg offers customers Greek products, in-house Greek food and cooking classes. The food is sold cold for reheating at home. Among the many favourites - including stuffed vegetables, cheese pie, and chicken breast stuffed with red peppers and olives - are these cumin-flavoured meatballs called sousoukakia.

Ingredients

2 tbsp extra virgin olive oil 2 2tbsp tbspextra virgin olive oil
6 garlic cloves 6 6garlic clovegarlic cloves
1 small onion , quartered1 1small onion, quartered
4 tsp ground cumin 4 4tsp tspground cumin
2 tsp pepper 2 2tsp tsppepper
1 tsp salt 1 1tsp tspsalt
2 eggs 2 2eggeggs
1 cup dry breadcrumbs 1 1cup cupdry breadcrumbs
1 lb lean ground beef 1 1lb lblean ground beef
2 tbsp chopped fresh parsley 2 2tbsp tbspchopped fresh parsley
Tomato Sauce:
1 tbsp extra virgin olive oil 1 1tbsp tbspextra virgin olive oil
1 onion , finely chopped1 1oniononions, finely chopped
1 can (28 oz/796 ml) crushed tomatoes 1 1can (28 oz/796 ml) can (28 oz/796 ml)crushed tomatotomatoes
1/2 cup dry red wine 1/2 1/2cup cupdry red wine
1 tsp granulated sugar 1 1tsp tspgranulated sugar
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
1/2 tsp ground cumin 1/2 1/2tsp tspground cumin

Preparation

Tomato Sauce: In large saucepan, heat oil over medium-high heat; sauté onion until golden, about 5 minutes. Stir in tomatoes, wine, sugar, salt, pepper and cumin. Reduce heat to low; cover and simmer for 20 minutes, stirring occasionally.

Meanwhile, in food processor, pulse together oil, garlic, onion, cumin, pepper and salt until smooth. Add eggs; pulse just until mixed. Add bread crumbs and beef; pulse just until mixed.

Using about 2 tbsp (25 mL) of the beef mixture for each, shape into 2-inch (5 cm) long ovals. Place on rimmed baking sheet; bake in 400°F (200°C) oven until no longer pink inside, about 15 minutes. (Make-ahead: Let sauce and meatballs cool for 30 minutes; refrigerate until cold. Mix together and refrigerate in airtight container for up to 2 days or freeze for up to 2 weeks. Thaw in refrigerator before continuing.)

Add meatballs to sauce; cover and simmer for 30 minutes, stirring occasionally. Serve sprinkled with parsley.

Source : Canadian Living Magazine: September 2003