| Level: | Easy |
| Total: | 45 min |
| Active: | 15 min |
| Yield: | 5 to 7 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced
- 5 cloves garlic, diced
- 1/2 cup dry red wine
- Two 28-ounce cans crushed tomatoes
- 2 tablespoons fresh parsley, chopped finely
- 1 tablespoon fresh mint, chopped finely
- 1 tablespoon dried oregano
- 2 teaspoons chile flakes
- 1 bay leaf
- 2 tablespoons almonds
- 2 tablespoons chopped fresh parsley
- 2 tablespoons raisins
- 1 tablespoon chopped fresh mint
- 2 teaspoons garlic powder
- 2 teaspoons salt and pepper
- 1 teaspoon chile flakes
- 1 tablespoon extra-virgin olive oil
- 1 egg
- 1 pound ground beef
- 1/4 cup cooked rice
Instructions
- For the sauce: Heat a saucepan over medium-high heat. Add oil, onion and garlic and sweat down until onion starts to give up some liquid, about 5 minutes. Deglaze pan with red wine, then reduce by half. Add tomatoes, parsley, mint, oregano, chile flakes and bay leaf and bring to a simmer. Let simmer about 20 minutes.
- For the meatballs: Preheat the oven to 425 degrees F.
- Combine the almonds, parsley, raisins, mint, garlic powder, salt, pepper and chile flakes in a food processor. Pulse until fine. Transfer to a large bowl and add the oil and egg and mix well. Add beef and rice and blend. Portion into golf ball-sized meatballs and put on a sheet pan. Roast until done, 12 to 15 minutes. Pour sauce over meatballs and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 421 |
| Total Fat | 25 g |
| Saturated Fat | 7 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 7 g |
| Sugar | 15 g |
| Protein | 20 g |
| Cholesterol | 80 mg |
| Sodium | 965 mg |
Reviews
Lots of pork