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Greek Baked Meatballs with Artichoke Tomato Sauce

Here's how you make Greek Baked Meatballs with Artichoke Tomato Sauce
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  • Servings: 8
  • Prep: 15-20m
  • Cook: 30-40m
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • MEATBALLS
  • 1 pound ground lamb (or a mix of meats, turkey, beef, pork, veal, or lamb)
  • 1 small yellow onion, minced
  • 2 cloves garlic, minced
  • 1 package (7 ounce) frozen spinach (or 9 ounce, thawed and squeezed)
  • 3 ounces feta cheese, crumbled
  • Bread slices (2 slices)
  • 1/2 cup milk
  • 1 large egg (beaten)
  • 1 tablespoon fresh parsley, minced
  • 1 tablespoon fresh mint, minced
  • 1/4 teaspoon dried oregano
  • Pinch nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • SAUCE
  • 1 pint grape tomatoes (or cherry tomatoes, cut in half)
  • 1 large yellow onion (cut in quarters and thin sliced)
  • 1 can (8 ounce) tomato puree
  • 1/2 cup white wine
  • 1 can (15 ounce) beef broth
  • 2 cans (15 ounces each) artichoke hearts (cut in quarters and drained)
  • 1 can (15 ounce) black olives (cut in half)
  • 1 1/2 tablespoons capers
  • 1/2 teaspoon pepper
  • Garnish
  • Feta mix (1/3-1/2 cup Feta cheese, 1 tablespoon mint, minced, and 3 scallions, diced, white and green parts)
  • Crusty bread
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

  • Step 4: Serve ... I like to serve these in a large family style bowl so you get all the sauce. Garnish with the Feta mix and serve with crusty bread. ENJOY!

We hope you enjoy this recipe!

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