Greek Meatballs


3 slices white or whole wheat bread, lightly toasted, edges trimmed off
1/3 cup milk
2 pounds ground poultry (I used 1 pound each chicken and turkey)
1 small yellow onion, finely chopped
3 garlic cloves, minced
2 medium eggs,beaten lightly 
1/2 cup chopped fresh parsley
1 tsp. ground cumin
1 tsp. dried oregano
1 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. black pepper

Tomato Sauce:

2 Tbl. extra virgin olive oil
1/2 small yellow onion, finely chopped
2 garlic cloves, minced
1/2 cup dry red wine
2-15 ou. cans tomato sauce
3/4 c. water
1 bay leaf
3/4 tsp. ground cumin
1/4 tsp. cinnamon
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. black pepper


Place the toasted bread in a small bowl and cover with milk. When bread is soft and the milk has been absorbed, 
transfer to a large mixing bowl and tear apart the bread.

Add the ground poultry to the bowl along with the remaining meatball ingredients. Knead until well combined. 
Cover and refrigerate for 30 minutes.

In a saucepan, heat the olive oil over medium heat. Add the onions and saute for 3 minutes. Add the garlic and 
saute for 1 minute, stirring constantly.

Add the red wine and cook until reduced by half.

Add the tomato sauce, water, and the remaining sauce ingredients.

Bring to a boil, cover, lower heat, and simmer for 15 minutes, stirring every 5 minutes.

Uncover and cool.

Heat oven to 400 degrees F.

Brush a 9x13" glass baking dish with olive oil.

Shape meatballs into ovals and place side by side in the baking dish (I use an ice cream scoop to
measure portions). NOTE: Dampen your hands with water when shaping the meatballs. It keeps the meat from
sticking to your hands. 

Ladle the sauce over the meatballs. They should be completely covered.

Bake on the middle rack for 25 minutes, turn the meatballs over and continue baking for another 25 minutes.

Remove from the oven and let rest for about 10 minutes.

Serve over white or brown rice. Garnish with chopped parsley.