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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat 1 tablespoon of the olive oil in a saucepan over a medium heat and add the garlic. When the garlic sizzles, quickly add the tomatoes and a generous grinding of pepper. Cook over a high heat for about 4 minutes, until the tomatoes collapse. | 2. In a bowl, mix the lamb and herbs together. Add the egg, season, and use your hands to mix together until it forms a paste. Crumble the feta into medium-sized pieces and add half to the mixture. Form into 20 even-sized balls. | 3. Heat the remaining olive oil in a large frying pan – large enough to take the meatballs in one layer – until very hot. Add all the balls at once (or cook in 2 batches) and sear on 1 side; shake the pan to turn them all at once. Fry for a total of 6 minutes on high to brown on all sides. Don't worry if some fall apart. Lower the heat to medium, add the tomato and garlic sauce and stir. | 4. To serve, scatter the remaining feta over the meatballs and garnish with the lightly toasted pine nuts and extra mint leaves. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	3	tablespoons		25.2167	0.0	5.61	0.1417
garlic clove	2		crushed	25.2167	0.0	5.61	0.1417
tomato	4		skinned deseeded chopped	167.44	37.128	8.736	1.456
lamb	1	lb	ground	1211.112	0.0	76.5677	97.9322
mint	1	ounce	chopped	12.4738	2.3842	0.9327	0.207
flat leaf parsley	1	ounce	chopped	25.2167	0.0	5.61	0.1417
egg	1			71.5	0.36	6.28	4.755
feta	7	ounces		523.908	8.1166	28.1997	42.2302
pine nut	2	ounces	toasted	381.591	7.4164	7.7622	38.7658
salt pepper				25.2167	0.0	5.61	0.1417

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.