May 18, 2011

Mediterranean Meatballs

I think this may be my favorite recipe from SBD, so far. The flavor in these meatballs really resonated with me. Best of all, they were fairly easy and quick to get together; so it was a perfect dinner for a busy weeknight.

Mediterranean Meatballs
Adapted From: Lucullian Delights-An Italian Experience website

1 lb. lean ground beef
1/4 cup egg whites
1/2 cup minced, dried onions
2 garlic cloves, minced
3 Tablespoons of capers, drained and rinsed
6 whole sun dried tomatoes, drained of oil
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried basil
salt and pepper to taste
1 cup of mozzarella shredded OR mozzarella diced into cubes (you could even use the small, fresh mozzarella balls)

Prepare a small bowl with tepid water and put the sun-dried tomatoes and capers in until covered. Leave to soak for 20-30 minutes.

Position an oven rack in the lower 1/3 of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

Drain the sun-dried tomato/caper mixture of water, and place on a cutting board. Chop the tomatoes/capers finely and place in a large bowl. Add ground beef, minced onions, garlic, oregano, thyme, basil, egg whites, and salt and pepper to taste. Mix until all ingredients are well combined.

Take a palm full of meat and create a divot in the middle of the meat patty. Add a pinch of shredded cheese (or a piece of cheese if not using shredded) and form the meat around the cheese. Repeat until all your meat and cheese is used. Place formed meatballs onto the prepared baking sheet. Bake the meatballs for 15 minutes, or until fully cooked through.

The Result:
These were fantastic! We loved these meatballs and literally ate them all up. I was sad that there were not any leftovers for my lunch today.

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