Side Pannel
Papoutsakia with Meatballs
Ingredients List
- Karen Mintzias
- 1/2 lb Ground beef
- 2 ts Fresh oregano; chopped
- 1 Garlic clove; finely minced
- Salt to taste
- 1/4 c Olive oil
- 1 lg Onion; diced medium
- 8 sm Zucchini; cut in 1/2" pieces
- 5 Garlic cloves; finely diced
- 1 1/2 tb Fresh oregano; chopped
- 12 oz Tomato paste
- 12 oz Tomato sauce
- 2 qt Water
- 1 c Rice, cooked
Directions
In a medium bowl place the ground beef, the 2 teaspoons of oregano, the 1
clove of minced garlic, and the salt. Mix the ingredients together with
your hands so that they are well combined. Roll the meat into 1" round
meatballs.
Preheat the oven to 400 F. Place the meatballs on a flat sheet and bake
them for 8 minutes, or until they are pink in the middle. Set the meatballs
aside.
In a large stockpot place the olive oil and heat it on medium high until it
is hot. Add the onions and zucchini, and saute them for 2 to 3 minutes, or
until the onions are clear.
Add the 5 cloves of diced garlic and the 1 1/2 tablespoons of oregano, and
saute them for 2 minutes.
Add the tomato paste and tomato sauce. Stir the ingredients together and
cook the ingredients for 2 minutes.
Add the water. Bring the liquid to a boil and then reduce the heat to low.
Simmer the soup for 45 to 60 minutes, or until the desired consistency is
achieved. Add the meatballs and the cooked rice. Add more salt if
necessary.
Typed for you by Karen Mintzias
clove of minced garlic, and the salt. Mix the ingredients together with
your hands so that they are well combined. Roll the meat into 1" round
meatballs.
Preheat the oven to 400 F. Place the meatballs on a flat sheet and bake
them for 8 minutes, or until they are pink in the middle. Set the meatballs
aside.
In a large stockpot place the olive oil and heat it on medium high until it
is hot. Add the onions and zucchini, and saute them for 2 to 3 minutes, or
until the onions are clear.
Add the 5 cloves of diced garlic and the 1 1/2 tablespoons of oregano, and
saute them for 2 minutes.
Add the tomato paste and tomato sauce. Stir the ingredients together and
cook the ingredients for 2 minutes.
Add the water. Bring the liquid to a boil and then reduce the heat to low.
Simmer the soup for 45 to 60 minutes, or until the desired consistency is
achieved. Add the meatballs and the cooked rice. Add more salt if
necessary.
Typed for you by Karen Mintzias
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