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Mediterranean Meatballs

Mediterranean Meatballs

when you think of Mediterranean meals, classic meals such as spaghetti and meatballs may come to mind. We have em- phasized the Mediterranean with these meat- balls, creating the most wonderfully delicious, yet easy sauce.
This dish is full of classic Mediterranean veg- etables such as eggplant, zucchini, bell pep-
pers, and tomatoes, giving this meal not only a power punch in the nutritional department but making it rich and strong in flavors too. You can guarantee serving this somewhat simple and enjoyable pasta dish at your din- ner table will have even the fussiest eaters coming back for more.

Yields6 Servings

Sauce
 2 Garlic cloves, minced
 2 Onions, peeled and diced
 2 Green peppers, seeded and diced
 2 Zucchini, diced
 1 Large eggplant, peeled and cubed
 4 Tomatoes, peeled and chopped
 4 tbsp Parsley, freshly chopped
 Salt and pepper
 ½ tsp Dried thyme
 ½ cup Chicken stock
Meatball Mixture
 1.50 Lb, ground beef
 2 Slices bread
 ¼ tsp Nutmeg
  cup Parmesan cheese
 1 Egg, lightly beaten
 24 tbsp Olive oil
 Salt and pepper, to taste

1

In a large skillet or saucepan, prepare your sauce by sautéing the garlic in olive oil over medium to high heat.

2

Add the onion and continue to sauté.

3

Add in the green peppers, zucchini, egg- plant, and tomatoes. Continue to cook and then add parsley, salt and pepper, thyme and chicken stock. Reduce heat and allow to simmer for approximately 40 minutes uncovered to make a thick sauce.

4

Add the bread to a food processor and pulse a few times until it resembles
crumbs; set aside.

5

Beat the egg slightly and set aside.

6

In a large bowl mix the nutmeg, salt and pepper and parmesan cheese into the ground meat.

7

Roll into balls and then dip the balls into egg and then into bread crumbs; set aside.

8

Heat 2–4 tablespoons of olive oil in a large skillet over medium to high heat. Add the meatballs, fry on each side for approxi- mately 6–8 minutes until golden brown, remove from pan and drop into sauce,
and gently stir through.

9

Pour the sauce with meatballs over
cooked spaghetti.

10

Sprinkle with more parmesan cheese if
desired and garnish with fresh parsley.

Ingredients

Sauce
 2 Garlic cloves, minced
 2 Onions, peeled and diced
 2 Green peppers, seeded and diced
 2 Zucchini, diced
 1 Large eggplant, peeled and cubed
 4 Tomatoes, peeled and chopped
 4 tbsp Parsley, freshly chopped
 Salt and pepper
 ½ tsp Dried thyme
 ½ cup Chicken stock
Meatball Mixture
 1.50 Lb, ground beef
 2 Slices bread
 ¼ tsp Nutmeg
  cup Parmesan cheese
 1 Egg, lightly beaten
 24 tbsp Olive oil
 Salt and pepper, to taste

Directions

1

In a large skillet or saucepan, prepare your sauce by sautéing the garlic in olive oil over medium to high heat.

2

Add the onion and continue to sauté.

3

Add in the green peppers, zucchini, egg- plant, and tomatoes. Continue to cook and then add parsley, salt and pepper, thyme and chicken stock. Reduce heat and allow to simmer for approximately 40 minutes uncovered to make a thick sauce.

4

Add the bread to a food processor and pulse a few times until it resembles
crumbs; set aside.

5

Beat the egg slightly and set aside.

6

In a large bowl mix the nutmeg, salt and pepper and parmesan cheese into the ground meat.

7

Roll into balls and then dip the balls into egg and then into bread crumbs; set aside.

8

Heat 2–4 tablespoons of olive oil in a large skillet over medium to high heat. Add the meatballs, fry on each side for approxi- mately 6–8 minutes until golden brown, remove from pan and drop into sauce,
and gently stir through.

9

Pour the sauce with meatballs over
cooked spaghetti.

10

Sprinkle with more parmesan cheese if
desired and garnish with fresh parsley.

Mediterranean Meatballs