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Ingredients
Meatballs:
½ pound ground pork
½ pound ground lamb
¼ pound ground beef
1 onion, chopped
4 garlic cloves, chopped
6 garlic cloves, roasted and mashed
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
½ teaspoon salt
Coarsely ground black pepper
1 tablespoon Dijon mustard
8 slices of white bread, crusts removed
½ cup 2% reduced-fat milk
½ cup all-purpose flour
3 tablespoons olive oil
Sauce:
1 tablespoon extra-virgin olive oil
3 garlic cloves, sliced
1 large onion, chopped
½ cup red wine
2 cups reduced-sodium beef broth
2 cups reduced-sodium chicken broth
1 (28-ounce) can Italian plum tomatoes, undrained
4 bay leaves
½ cup tsakistes or best-quality green olives, pitted and halved
½ cup kalamata olives, pitted and halved
Fresh parsley, dill and mint, chopped (optional)
2 teaspoons dried oregano
Instructions
½ pound ground pork
½ pound ground lamb
¼ pound ground beef
1 onion, chopped
4 garlic cloves, chopped
6 garlic cloves, roasted and mashed
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
½ teaspoon salt
Coarsely ground black pepper
1 tablespoon Dijon mustard
8 slices of white bread, crusts removed
½ cup 2% reduced-fat milk
½ cup all-purpose flour
3 tablespoons olive oil
Sauce:
1 tablespoon extra-virgin olive oil
3 garlic cloves, sliced
1 large onion, chopped
½ cup red wine
2 cups reduced-sodium beef broth
2 cups reduced-sodium chicken broth
1 (28-ounce) can Italian plum tomatoes, undrained
4 bay leaves
½ cup tsakistes or best-quality green olives, pitted and halved
½ cup kalamata olives, pitted and halved
Fresh parsley, dill and mint, chopped (optional)
2 teaspoons dried oregano
1. To prepare meatballs, combine pork and next 10 ingredients (pork though mustard) in a large bowl. In a separate bowl, soak bread in milk until saturated. Remove bread from milk, squeezing to drain off extra milk. Add bread and excess milk to meat mixture; mix well. Shape mixture into 24 (golf ball size) meatballs. Dredge in flour.
2. Heat oil in a Dutch oven. Add meatballs; cook until brown on all sides. Remove and drain on paper towels.
3. Add oil, sliced garlic and onions to pan; sauté until golden brown, about 5 minutes. Add wine; stir to loosen brown bits. Cook until most of the liquid is absorbed, 10 to 15 minutes. Add broths and tomatoes. Stir, breaking up tomatoes a bit. Add bay leaf. Simmer 30 minutes. Add meatballs to sauce. Cook 1 hour.
4. Just before serving, add olives, fresh herbs, if desired, and oregano. Stir to combine. Serves 8.
Recipe by Chef Michael Psilakis, "Mama's Boy," Oct. 2009.
Nutritional Information
2. Heat oil in a Dutch oven. Add meatballs; cook until brown on all sides. Remove and drain on paper towels.
3. Add oil, sliced garlic and onions to pan; sauté until golden brown, about 5 minutes. Add wine; stir to loosen brown bits. Cook until most of the liquid is absorbed, 10 to 15 minutes. Add broths and tomatoes. Stir, breaking up tomatoes a bit. Add bay leaf. Simmer 30 minutes. Add meatballs to sauce. Cook 1 hour.
4. Just before serving, add olives, fresh herbs, if desired, and oregano. Stir to combine. Serves 8.
Recipe by Chef Michael Psilakis, "Mama's Boy," Oct. 2009.
Per serving: 390 calories, 17g fat, 50mg chol., 22g prot., 39g carbs., 5g fiber, 850mg sodium.
