Chef James Henderson shares his recipe for Greek meatballs in tomato sauce, featured on the menu at New York City's Persephone restaurant, where Henderson serves as Executive Chef. This recipe works well as a main dish or hot appetizer. The recipe makes 20-30 meatballs.
Learn more about Chef James Henderson.
Cook Time: 1 hour, 10 minutes
Ingredients:
- FOR THE MEATBALLS
- 2 1/2 pounds (1.13 kg) of ground beef
- 5 teaspoons of cumin
- 3 teaspoons of curry powder
- 1/2 teaspoon of ground cinnamon
- 4 eggs
- 1 cup of bread crumbs
- sea salt to taste
- freshly ground black pepper to taste
- .
- FOR THE SAUCE
- 2 onions, grated
- 4 cloves of garlic, minced
- 3-4 medium cans of whole peeled tomatoes
Preparation:
PREPARE THE MEATBALLS
Preheat oven to 450°F (232°C)
- Add together all ingredients and mix well.
- Roll into 2-ounce balls (20-30 balls).
- Bake in preheated oven (450°F - 232°C) for 20 minutes.
PREPARE THE SAUCE
- Sauté onion and garlic.
- Add tomato and cook for 30 minutes.
COMBINE
Add meatballs to sauce without oil and cook for 20 minutes. Slow simmer.
Yield: 20-30 meatballs in tomato sauce