Greek Meatballs For Two
Mains | 30 Minutes or Less, Cooking for One or Two | Beef, Eggs & Dairy
SERVES 2 - START TO FINISH: 25 minutes
Cooking Notes
Recipe may be doubled or even tripled. Meatballs can be frozen raw or cooked. Defrost in the microwave according to the oven manufacturer’s instructions.
Greek Meatballs For Two
1/2 pound extra-lean ground beef
1 large egg
1/4 cup chopped fresh parsley
1/4 cup crumbled feta cheese, plus more for serving, if desired
2 tablespoons grated onion
1 clove garlic, minced
Salt and pepper to taste
2 teaspoons olive oil
1/2 cup white wine
Juice from 1 large lemon
1 can (14 1/2 ounces) diced tomatoes with onions and celery
Steamed rice, optional for serving
In a medium bowl, combine ground beef, parsley, feta cheese, onion, garlic, salt and pepper. Mix well and shape into walnut-sized balls, using a cookie dough scoop if you have one.
Heat oil in a medium skillet over medium heat. Place meatballs in hot oil and cook until lightly browned on all sides, about 5 minutes, turning frequently.
Pour wine and lemon juice into pan, and deglaze by stirring to scrape up any brown bits. Turn meatballs to coat well. Add tomatoes and continue to cook on medium for 10 minutes, or until sauce cooks down by 1/3, and thickens slightly. Stir occasionally to keep meatballs from sticking and to allow them to cook through. Serve over hot steamed rice, if desired.
Greek Meatballs For Two
Approximate Values Per Serving (without rice): 391 calories (36% from fat), 15.5 g fat (6 g saturated), 182 mg cholesterol, 30 g protein, 21 g carbohydrates, 2 g dietary fiber, 876 mg sodium
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Feta, garlic and onion spice up Greek Meatballs
May 10, 2010
There’s nothing ordinary about homemade meatballs -- especially these Greek-inspired gems!
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From Beverly Mills - June 03, 2010
From Mary Wendt, via email: What a good but easy recipe! I went ahead and doubled the recipe because I had a pound of g.b. in freezer. I couldn't find tomatoes with onion and celery so just bought diced tomatoes and sauted some onion and celery I had in the crisper, I also had some leftover steamed spinach from earlier in the week that I threw in. Delicious! A couple of nights later, we used the meatball mixture to make pita sandwiches. Also delicious. Thanks so much, I've used several of your cooking for two recipes, which my newspaper runs about once a month but this was especially good! This barely cost anything, which was the best part. Keep up the good work!