Greek Meatballs For Two

Recipe Directions

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.

* 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.