Greek Meatballs With Tomato Sauce

INGREDIENTS

Ground Beef Meatballs

2 c. to tab (30 ml) olive oil

6 garlic cloves

1 small onion, quartered

4 c. tsp (20 mL) ground cumin

2 c. tsp (10 mL) freshly ground black pepper

1 c. tsp (5 mL) salt

2 eggs

1 cup (250 ml) breadcrumbs

1 lb (500 g) lean ground beef

2 c. to tab (30 mL) chopped fresh parsley

Tomato sauce

1 c. to tab (15 ml) olive oil

1 onion, finely chopped

1/2 tsp. tsp (2 mL) salt

1/2 tsp. tsp (2 mL) ground black pepper

1/2 tsp. tsp (2 mL) ground cumin

1 can of crushed tomatoes (28 oz / 796 ml)

1/2 cup (125 ml) of red wine or beef broth

1 c. tsp (5 mL) sugar

1/4 cup (60 mL) chopped fresh parsley

PREPARATION

Preparation of pellets

1. In a food processor, combine oil, garlic, onion, cumin, pepper and salt until the mixture is smooth. Add the eggs and mix lightly. Add the breadcrumbs, ground beef and parsley and operate the device (do not overmix).

2. Using about 2 c. to tab (30 ml) at a time, shape the preparation oval balls about 2 inches (5 cm) in length. Put the meatballs on a baking sheet and bake in preheated oven at 400ºF (200ºC) for 15 minutes or until they are no longer pink inside. Put the meatballs in slow cooker.

Preparing the sauce

3. Meanwhile, in a skillet, heat oil over medium-high heat. Add onion, salt, pepper and cumin and cook, stirring, for 5 minutes or until onion is golden. Put the onion mixture, tomatoes, red wine and sugar in a slow cooker. Cover and cook on low for 4 hours. Add the parsley and mix.

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