Greek Baked Meatballs with Artichoke Tomato Sauce Recipe

"Very easy and healthy. I use turkey to save money; but, for entertaining, I make these with lamb. Or you can use a mix. Use your favorite combination of; beef, lamb, veal, chicken or turkey. Baked in a rich but light tomato, olive, artichoke sauce; and, topped with crumbled feta, scallions, and mint mix. Serve in a bowl with crusty bread to soak up all that good sauce. One note: fresh mint and parsley are really important in this dish."

Step by Step Method

Step 1

Meatballs ... I make those first so they can 'chill' and firm up. Add everything, except the bread/milk and meat to a large bowl and mix well. Then, soak the bread in the milk for just a couple of seconds and squeeze out the excess. Add the bread to the bowl breaking it up as you add it. Then, lastly add the meat. Make sure NOT to over mix, which can create a dense meatball. Make the meatballs (any size you like), I like mine like a ping pong ball. Then, add to a baking sheet lined with parchment paper, wax paper, or foil; and refrigerate at least 30 minutes to firm up. I like to make about 12-15 meatballs.

Step 2

Sauce ... In a casserole dish, large enough to accommodate your meatballs in a single layer, (my dish is just a bit smaller than a 13 x 9 pan), add the fresh tomatoes, tomato puree, olives, artichokes, white wine, beef broth, capers, and pepper, then mix to combine. NOTE: Tomato sauce is NOT tomato puree. Sauce is cooked down and has added sugar. Tomato puree is just that. 'pureed tomatoes.'

Step 3

Meatballs and Casserole ... Add the un-cooked, lightly firm meatballs - right from the fridge - right to the sauce. Cover with foil and bake 20-30 minutes. If they are 'big' meatballs they will take 30 minutes, smaller ones will cook quicker. Remove the foil after 20 or 30 minutes, and cook an additional 10 minutes until the sauce reduces a bit and the meatballs brown up.