Real Recipes From Real Home Cooks ®

nai, baked greek meatballs!

(2 ratings)
Recipe by
C G
Vallèe du Willamette, OR

From May 2004 issue of Prevention magazine.

(2 ratings)
yield 4 -6
prep time 20 Min
cook time 20 Min
method Bake

Ingredients For nai, baked greek meatballs!

  • 2 c
    leftover cooked rice (brown, basmati, even orzo or pastina will work as a substitute)
  • 1/2 Tbsp
    fresh greek oregano, finely minced or 3/4 teaspoon dried greek oregano
  • 1/4 c
    red or yellow onion, finely minced
  • 1/4 tsp
    ground cinnamon
  • 1/2 c
    feta cheese or myzithra, crumbled/grated
  • 1 lb
    ground beef or ground lamb (or a combination of both)
  • 1 sm
    egg (read my *note below)
  • 2 md
    zucchini or similar vegetable (about 1 1/2 cups)
  • 1 c
    basic tomato sauce (marinara sauce, for example)

How To Make nai, baked greek meatballs!

  • 1
    *NOTE: If meat mixture does not want to bind, add a small beaten egg to the mix. .
  • 2
    Preheat oven to 450 degrees. In large bowl, combine leftover rice/pasta, oregano, onion, garlic, cinnamon and *1/4 cup* feta or myzithra cheese. Add the beef/lamb just until combined.
  • 3
    In 13" x 9" greased baking dish arrange the zucchini slices in single layer. Grease a small cookie dough scoop with olive oil then shape the meat mixture into sixteen 1 1/2" balls. Place the meatballs on top of zucchini and drizzle with the tomato/marinara sauce. Season with salt and pepper.
  • 4
    Cover baking dish with foil. Bake 20 minutes or until meatballs are cooked through and no longer pink.
  • 5
    Uncover, and top with remaining feta or myzithra cheese. Let sit in oven for about 1 minute or until the cheese has melted.

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