Nut-Filled Grecian Meatballs: The Best Nut-Filled Grecian Meatballs Recipe from Cook'n

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	Nut-Filled Grecian Meatballs

Serves: 4

Print this Recipe

   Filling: Have Ready:
   1 cup onions chopped
   2 tablespoons butter or margarine
   1/2 cup walnuts chopped or pine nuts*
   1/4 teaspoon salt
   Freshly ground pepper to taste
   1 tablespoon parsley chopped fresh parsley or 1 teaspoon dried crushed
   You'll Need:
   Cutting board
   Sharp knife
   Measuring cups
   Medium skillet
   Wooden spoon
   Measuring spoons
   * See note below.
   Vegetable shortening Solid
   2 slices bread
   1 pound ground beef
   1/2 cup onions finely chopped
   1 egg lightly beaten
   1/2 teaspoon salt
   A few grinds of freshly ground pepper
   1/2 teaspoon fresh mint dried flakes or poultry seasoning

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* In a medium skillet, fry onions in butter or margarine over medium-high heat until golden brown. Remove from heat and add nuts, salt, pepper, and parsley; set aside. * Pine nuts can be found in the specialty section of your grocery store. Meatballs: Have Ready: Lightly grease a 12-cup muffin pan using a paper towel dipped in solid shortening. Set aside. Toast the bread and crumble it into small pieces in a medium bowl. Heat the oven to 375°. In the same bowl with the toasted bread crumbs, mix all the remaining meatball ingredients with your hands until well-blended. Form meat mixture into 12 balls by first dividing in half, then half again. Make 3 balls out of each quarter piece. With a teaspoon, make a wide indentation in each meatball without going all the way through. Place an equal amount of the filling into each hole. Close up the opening, pressing down well to form a ball without cracks. Place each meatball in a muffin cup. Set the timer and bake for 30 minutes. While the meatballs are baking, make the following Greek Tomato Sauce.

Greek Tomato Sauce:

Have Ready:
*Melt butter or margarine in a small saucepan; stir in flour and cook over low heat for 3 minutes, stirring constantly. Beat with a wire whisk while slowly adding water and tomato sauce. Add the remaining ingredients except the parsley and continue to cook over medium heat, stirring constantly for 5 to 10 minutes until thick.

When meatballs are cooked, remove with a slotted spoon and place on a warm platter. Pour 1 cup of sauce over the meatballs and sprinkle the top with the parsley. Pour the remaining sauce into a small pitcher to be passed at the table.

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