January 25, 2009

Greek Goodness

I have this wonderful WW cookbook called Take out Tonight. There is this recipe in there for Greek Meatballs that I've wanted to make since I got the book - about 5 years ago.

Finally we made them and they did not disappoint. What a blend of flavors that mesh beautifully. It is a little time consuming so best for a weekend night dish. Certainly not the quick weeknight meal. Do try this one - it was so wonderful!

Greek Meatballs

6 servings - we ended up with 7 servings - we upped the pounds of ground turkey


3/4 pound skinless ground turkey - we just used the full pound in the package

1 cup chopped onion

1/3 cup plain bread crumbs

1 large egg

4 cloves garlic minced

1/4 cup grated parmesan cheese

3 T fresh parsley chopped

1 T fresh mint chopped - we used about 1 tsp. dried that we put through the mortar and pestal

2 tsp. dried oregano, split

1/2 tsp. cinnamon

1 T olive oil

1 28 oz can diced tomato

3 T tomato paste

1/4 tsp. salt

1/2 pound orzo cooked.

Preheat oven to 400. spray a large jelly roll pan with cooking spray and set aside.

make the meatballs by combining Turkey thru 1 tsp. oregano - ONLY USE 1/2 cup of the onion here. Also add 1/4 tsp. cinnamon. Mix together well. With damp hands form into 18 1 inch balls. Place on baking sheet and bake turning once for 20 minutes.

Meanwhile, heat a large saucepan over medium high heat. swirl in oil and add the remaining half cup onion, garlic, and 1 tsp. of oregano. Cook until onion softens. Add the tomatoes and tomato paste, salt and the remaining cinnamon. bring to a boil. Reduce heat to low and cook stirring on occassion. Add the meatbals to the sauce and simmer for 15 minutes or until meatballs are done.

Divide the orzon among serving bowls and top with sauce and meatballs.

3 meatballs and 1/2 cup orzo per serving is 6 points.

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