Greek Meatballs

a warm, low carb meal, perfect for those cold wintry nights.

We have this great restaurant in downtown Asheville called Twisted Laurel. They serve fantastic greek meatballs. Along with the crispy pepperoni, they are my favorite thing on the menu.

I decided to make these at home, during my confinment with Snowstorm Jonas.

While I love pasta, what I really like is the sauce and meat.... These greek meatballs skip the carbs, leaving just meatballs, sauce, and cheese. SO yummy. Paired with a green salad, this low carb meal is complete.

Sweetpea Lifestyle's Greek Meatballs

1pound ground beef (I used 93% lean, and you could use chicken or turkey if you prefer.)
1/2 small yellow onion, finely diced
1/2 cup crumbled feta cheese
3 cloves of garlic, minced (I use my microplace, and grate over the bowl!)
1 tablespoon dried oregano
1 tablespoon dried basil
1 large egg
salt and pepper to taste

Combine all items in large bowl, careful not to over mix. Over medium high heat, brown a small meatball to check seasonings. Once meatballs are seasoned to your liking, scoop meatballs with a small cookie scoop. Cook over medium high heat until browned on all sides. Do this in batches, not crowding the pan; you want crispy, brown meatballs! Not steamed meatballs.... Yuck. ((There is no need to cook these all the way through --- they will cook in the sauce and oven later.))

Quick Red Sauce
1 tablespoon olive oil
1/2 onion, finely diced
2 cloves of garlic
1 jar marinara sauce
"splash" of red wine
1/2-1 tablespoon of sugar

In an oven proof pot (like Le Crueset!) saute onions until soft in olive oil over medium low heat. Add garlic and cook for 30 seconds. Pour in jarred marinara, red wine (and by splash, I mean a good glug of the bottle...!), and 1/2 tablespoon of sugar. The sugar helps cut the acidic flavor of the wine and sauce. Add more if needed, but only in small amounts. Once the sauce is warm, add your meatballs in and cook, covered, for 15 minutes

Provolone & Mozzarella cheese

Once your meatballs have simmered in the sauce for 15 minutes, remove lid. Layer shredded provolone and mozzarella on top, and broil until golden brown.

Serve with a green salad. Crusty bread makes this meal super yummy --- indulge a little.

 Mangia, Sweet Friends!

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