Mediterranean Stuffed Meatballs
Yield
36 meatballsPrep
30 minCook
50 minReady
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Sauce | |||
| 2 | cloves |
garlic
minced |
|
| 2 | each |
onions
chopped |
|
| 2 | each |
green bell peppers
|
|
| 2 | each |
zucchini
chopped |
|
| 1 | large |
eggplant
peeled, cubed |
*
|
| 4 | each |
tomatoes
peeled, chopped |
|
| 4 | tablespoons |
parsley leaves
fresh |
|
| 1 | x |
salt and black pepper
|
*
|
| ½ | teaspoon |
thyme
|
*
|
| ½ | cup |
chicken broth
|
|
| Meatball mixture | |||
| 1 ½ | pounds |
ground beef
ground |
|
| 2 | slices |
bread
|
|
| ¼ | teaspoon |
nutmeg
|
|
| ⅓ | cup |
Parmesan cheese
|
|
| 1 | each |
eggs
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
mixed vegetables
broccoli, cauliflower, zucchini, for stuffing |
*
|
| 1 | x |
butter
|
*
|
| 1 | x |
olive oil
|
*
|
| 1 | x |
vegetable oil
for deep frying |
*
|
| 1 | x |
spaghetti
or other pasta |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Sauce | |||
| 2 | cloves |
garlic
minced |
|
| 2 | each |
onions
chopped |
|
| 2 | each |
green bell peppers
|
|
| 2 | each |
zucchini
chopped |
|
| 1 | large |
eggplant
peeled, cubed |
*
|
| 4 | each |
tomatoes
peeled, chopped |
|
| 6E+1 | ml |
parsley leaves
fresh |
|
| 1 | x |
salt and black pepper
|
*
|
| 2.5 | ml |
thyme
|
*
|
| 118 | ml |
chicken broth
|
|
| Meatball mixture | |||
| 680.4 | g |
ground beef
ground |
|
| 2 | slices |
bread
|
|
| 1.3 | ml |
nutmeg
|
|
| 79 | ml |
Parmesan cheese
|
|
| 1 | each |
eggs
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
mixed vegetables
broccoli, cauliflower, zucchini, for stuffing |
*
|
| 1 | x |
butter
|
*
|
| 1 | x |
olive oil
|
*
|
| 1 | x |
vegetable oil
for deep frying |
*
|
| 1 | x |
spaghetti
or other pasta |
*
|
Directions
Prepare sauce: Sauté garlic in olive oil. Add onion and continue to sauté.
Add green peppers, zucchini, eggplant, and tomatoes.
Continue to cook; then add parsley, salt and pepper, thyme and chicken stock.
Cook approximately 40 minutes on low heat to make a thick sauce.
Prepare the vegetable stuffing by cleaning and chopping into bite size portions.
Blanch vegetables in hot water for 5 minutes. Drain.
Add melted butter, salt and pepper, and set aside.
Put bread into food processor and make into crumbs. Set aside.
Beat egg slightly and set aside.
Mix nutmeg, salt and pepper and parmesan cheese with the ground meat.
Make balls and press a blanched vegetable in the center of each ball; make sure the meat is all around the vegetable.
Dip balls into egg and then into bread crumbs and deep fry for 6 to 8 minutes until golden brown.
Drain. Pour sauce over cooked spaghetti and add meatballs.
Sprinkle with more parmesan cheese if desired.
Garnish with fresh parsley.
