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Papoutsakia with Meatballs


Papoutsakia with Meatballs recipe













Trans-fat Free, Good source of fiber, Low Sodium


½ pound ground beef
2 teaspoons oregano
fresh, chopped
1 each garlic cloves
finely minced
1 x salt
to taste
¼ cup olive oil
1 large onions
diced medium
8 small zucchini
cut in 1/2 inch pieces. optional
5 each garlic cloves
finely diced
1 ½ tablespoons oregano
fresh, chopped
12 ounces tomato paste
12 ounces tomato sauce
2 quarts water
1 cup rice, cooked
or pasta, optional


In a medium bowl place the ground beef, the 2 teaspoons of oregano, the 1 clove of minced garlic, and the salt.

Mix the ingredients together with your hands so that they are well combined.

Roll the meat into 1inch round meatballs.

Preheat the oven to 400℉ (200℃).

Place the meatballs on a flat sheet and bake them for 8 minutes, or until they are pink in the middle.

Set the meatballs aside.

In a large stockpot place the olive oil and heat it on medium high until it is hot.

Add the onions and zucchini if using, and sauté them for 2 to 3 minutes, or until the onions are clear.

Add the 5 cloves of diced garlic and the 1½ tablespoons of oregano, and sauté them for 2 minutes.

Add the tomato paste and tomato sauce.

Stir the ingredients together and cook the ingredients for 2 minutes.

Add the water.

Bring the liquid to a boil and then reduce the heat to low.

Simmer the soup for 45 to 60 minutes, or until the desired consistency is achieved.

Add the meatballs and the cooked rice or pasta if needed.

Add more salt if necessary.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 292g (10.3 oz)
Amount per Serving
Calories 24843% of calories from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 24mg 8%
Sodium 90mg 4%
Total Carbohydrate 9g 9%
Dietary Fiber 5g 18%
Sugars g
Protein 24g
Vitamin A 23% Vitamin C 67%
Calcium 7% Iron 19%
* based on a 2,000 calorie diet How is this calculated?


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