1/2 pound extra-lean ground beef
1 large egg
cup chopped fresh parsley
cup crumbled feta cheese, plus more for serving if desired
2 tablespoons grated onion
1 clove garlic, minced
Salt and pepper, to taste
2 teaspoons olive oil
cup white wine
Juice from 1 large lemon
1 can (141/2 ounces) diced tomatoes with onions and celery
steamed rice, optional, for serving
In a medium bowl, combine the ground beef, egg, parsley, feta cheese, onion, garlic, salt and pepper. Mix well, and shape into walnut-sized balls, using a cookie-dough scoop if you have one.
Heat the oil in a medium skillet over medium heat. Place the meatballs in hot oil, and cook until lightly browned on all sides, about 5 minutes, turning frequently.
Pour the wine and lemon juice into the pan, and deglaze by stirring to scrape up any brown bits. Turn the meatballs to coat well. Add the tomatoes, and continue to cook on medium for 10 minutes, or until sauce cooks down by one-third and thickens slightly. Stir occasionally to keep the meatballs from sticking and to allow them to cook through. Serve over hot steamed rice if desired.
Cook's note: Recipe may be doubled or even tripled. Meatballs can be frozen raw or cooked. Defrost in the microwave according to the manufacturer's instructions.
@Recipe nutrition:Nutrition values per serving: 391 calories, 15.5 g fat (6 g saturated), 21 g carbohydrates, 2 g fiber, 30 g protein, 182 mg cholesterol, 876 mg sodium.
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