Meatballs you have to make

Don’t expect any perfectly photoshopped pictures of food in this post. And I don’t make a habit of making meatballs at 10 am so there was no natural light to shed on the meal…

That being said, I’ll tell you with my words that these meatballs are worth making.

Making magic in the pot

You can find the recipe from Whole Foods here.

GREEK MEAT BALLS with Basil, Roasted Red Peppers and Feta Cheese

I made a few tweeks though – the recipe calls for mint and I don’t like mint and meat (I think it goes back to the lamb chops my mom used to pair with mint jelly in the 1980′s)

I added an egg too – just to make sure they stayed together when they were simmering.

Also – instead of baking them in the oven I cooked them like I do another recipe for Tapas Meatballs:

1. When your balls are ready to go (sorry I couldn’t resist), heat some oil in a pot (about 2 tablespoons)

2. Brown all sides (about 5 minutes)

3. Add 1/4 cup red wine and simmer for about 2 min

4. Add one large can diced tomatoes and continue to simmer for about 20 minutes.

Combined with greek salad, tzatziki and some homemade “greek potatoes” it was SUCH a delicious meal.

Oh and don’t forget the red wine

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