Greek Meatballs and Gravy
These Greek Meatballs and Gravy are moist and juicy and totally flavor-packed!
Servings: 4 servings
Calories: 548kcal
Ingredients
Greek Meatballs
- 3 Tbsp. olive oil, for frying
- 1/2 lb. ground beef
- 1/2 lb. ground pork
- 1/2 cup plain panko crumbs
- 1/4 cup crumbled feta cheese
- 2 Tbsp. fresh flat-leaf parsley, chopped
- 1 Tbsp. dried oregano
- 1 Tbsp. dried mint
- 1/2 tsp. crushed red pepper flakes
- 1 clove garlic, minced
- 1/4 cup milk
- 2 large eggs, beaten
- 1 1/2 tsp. salt
- 1 tsp. freshly ground black pepper
Gravy
- 3 Tbsp. olive oil
- 4 cloves garlic, minced
- 1 1/2 Tbsp. tomato paste
- 2 bay leaves
- 1 Tbsp. dried oregano
- 1/8 tsp. ground cinnamon
- 1 28-oz. can crushed tomatoes
- 1 cup beef broth
- 1 Tbsp. freshly squeezed lemon juice
- salt and pepper, to taste
- fresh flat-leaf parsley, chopped, for garnish
Instructions
Greek Meatballs
- In a large bowl, combine ground beef, ground pork, panko, feta, parsley, oregano, mint, red pepper flakes, garlic, milk, eggs, salt and pepper. Mix well. Divide mixture into 20 balls.
- In a large skillet, heat olive oil over medium-high heat. Cook meatballs in batches until evely browned, about 7-8 minutes. Transfer meatballs to plate lined with a paper towel. Discard remaining oil.
Gravy
- Heat 3 Tbsp. olive oil in same large skillet over medium heat. Add the minced garlic and cook, stirring constantly, for one minute. Stir in the tomato paste and bay leaves and cook for 2 minutes. Add oregano, cinnamon, crushed tomatoes and broth. Cook, stirring often until the mixture thickens, about 20 minutes. Add lemon juice and salt and pepper to taste. Add the meatballs to the sauce and continue to cook for 5 minutes. Garnish with parsley.
Nutrition
Calories: 548kcal | Carbohydrates: 18g | Protein: 29g | Fat: 41g | Saturated Fat: 13g | Cholesterol: 196mg | Sodium: 1177mg | Potassium: 812mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1625IU | Vitamin C: 14mg | Calcium: 305mg | Iron: 9.4mg