Spicy Mediterranean Meatballs

• Meat

  • 1 lb Ground beef
  • 1 lb Ground pork

• Produce

  • 2 tbsp Basil, fresh
  • 1 Basil, fresh leaves
  • 1/2 tsp Chili flakes, dried
  • 1 tsp Garlic, granulated
  • 5 Garlic clove
  • 1 Jalapeno, small
  • 2 tbsp Mint, fresh
  • 1 tsp Onion, granulated
  • 1 tbsp Oregano, fresh
  • 1/2 tsp Oregano, dried
  • 2 tbsp Parsley, fresh
  • 1 Red onion, diced (about 1/2 cup, small
  • 1 (9-ounce box Spinach, frozen dry
  • 1/3 cup Sundried tomatoes
  • 1 (28-ounce can Tomatoes
  • 1 Yellow onion, small

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 tsp Black pepper
  • 1 tsp Cayenne pepper
  • 3 tsp Salt

• Oils & Vinegars

  • 4 tbsp Olive oil

• Bread & Baked Goods

  • 1/2 cup Bread crumbs, plain
  • 1 French baguette

• Dairy

  • 3/4 cup Feta
  • 1/4 cup Mozzarella cheese

• Other

  • 1 (14-ounce can Fired roasted diced tomatoes

Found on thecandidappetite.com

Description

Ingredients

• 1 pound ground beef
• 1 pound ground pork
• 2 large eggs
• 1/2 cup plain bread crumbs
• 1 small red onion, diced (about 1/2 cup)
• 3 garlic cloves, minced
• 1/3 cup diced sundried tomatoes
• 1 (9-ounce) box frozen chopped spinach, thawed and squeezed dry
• 1/2 cup crumbled feta
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon granulated garlic
• 1 teaspoon granulated onion
• 1 teaspoon cayenne pepper
• 2 tablespoons chopped fresh mint
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh basil
• 1 tablespoon chopped fresh oregano
• 3 tablespoons olive oil
• 1 tablespoon olive oil
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 small jalapeño, seeded and diced
• 1 (28-ounce) can crushed tomatoes
• 1 (14-ounce) can fired roasted diced tomatoes
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 1/2 to 1 teaspoon crushed dried chili flakes
• 1/4 cup shredded mozzarella cheese
• 1/4 cup crumbled feta
• fresh basil leaves, for garnish
• french baguette, sliced and grilled or toasted

Directions

• In a large bowl, combine all of the meatball ingredients and mix with your hands until evenly combined and well incorporated. Shape into balls, about the size of a golf ball and place on a baking sheet lined with parchment paper or foil. Set a large skillet over medium-high heat with 3 tablespoons olive oil. Once hot, brown the meatballs in batches, for about 3 to 4 minutes per side. Were not looking to cook them through all the way, just brown them and get a good sear. Transfer to a plate or platter and continue browning the rest, set aside. Either in the same skillet or a clean cast iron skillet (depending on how big or dirty the skillet gets) heat another tablespoon of olive oil. Once hot, add the onions, garlic, and jalapeño and cook until soft and translucent, about 5 minutes. Stir in the crushed and diced tomatoes and season with salt, pepper, oregano, and crushed chili flakes. Lower flame, cover and simmer for about 10 to 15 minutes or until slightly reduced by half. Nestle the meatballs into the sauce, making sure to fit them into the pan in a single layer. Top with shredded cheese and bake for about 15 to 20 minutes. Remove from oven, sprinkle with feta and garnish with basil. Serve warm with the grilled bread slices. Enjoy!