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Meatballs, Greek (M, TNT)
Source: Self
Serves: 4

1 tablespoon olive oil for frying (can be omitted in nonstick pan)
1 medium onion, diced
4 cloves garlic, diced, divided
1 lb. ground lamb
2 tbsp. dried oregano
1-2 teaspoons lemon juice
Dash cinnamon
1/2 cup raw rice, divided
1 tbsp. tomato paste
1 can stewed tomatoes (I think it's a 14 oz. can)
3/4 cup red wine

Preheat oven to 300°F. Heat oil in pan. When hot, add onions and stir until wilted. Add garlic and lower heat (don't want that garlic to burn!)

In a bowl combine lamb, remaining garlic, oregano, lemon juice, cinnamon, and half of rice.

Combine really well, form into small meatballs and brown well in same pan as onions.

Meanwhile, combine all remaining ingredients (including rice) in a baking dish. When meatballs are browned, add them and everything else from the pan to the baking dish, cover, and bake 30-35 minutes or until rice is tender. Add more wine if needed during baking.

Poster's Notes:
This freezes fairly well and is a favorite when we go camping (although it tends to disintegrate when reheated in a stewpot on top of a grating over an open flame.....just giving you a heads up on this...). My mother taught me that the secret to good Greek cooking is add more garlic, then add more oregano. There's never enough of either. You can't go wrong if you just will use a liberal hand with those two ingredients. Use more garlic then you do oregano. When in doubt add a little lemon. Then add more garlic. Then a bit more oregano. You get the idea...

Posted by Gypsy/Phyllis Wilson

Nutritional Info Per Serving: N/A