Greek-style meatballs in cinnamon-scented tomato sauce
Uncooked ground pork
1 pound(s), lean, (10% or less fat)
½ cup(s), flat-leaf, chopped
Uncooked red onion(s)
1 large, chopped
3 medium clove(s), minced
Regular liquid egg substitute
¼ tsp, freshly ground
Uncooked string beans
1 pound(s), fresh, trimmed and cut into 1-inch pieces
4 tsp, extra-virgin
14½ cup(s), can, Italian, broken up
Canned tomato sauce
1 average, (4-inch)
2 cup(s), hot
- Combine the pork, bulgur, parsley, half of the onion, one-third of the garlic, the egg substitute, cumin, 1⁄2 teaspoon of the salt, and 1⁄8 teaspoon of the pepper in a bowl. Knead the mixture well, then cover and refrigerate for 30 minutes or up to 4 hours. Shape the meat mixture into 30 walnut-size meatballs.
- Half-fill a large deep skillet with water; bring to a boil. Add the green beans and cook until crisp-tender, about 6 minutes. Drain the green beans, then plunge them into a bowl of ice water to stop the cooking; drain and set aside. Wipe the skillet dry.
- Heat the oil in skillet over medium heat. Add the remaining onion and garlic. Cook, stirring frequently, until the onion is golden, 7–10 minutes. Add the tomatoes with their juice, the tomato sauce, water, cinnamon stick, the remaining 1⁄2 teaspoon salt and 1⁄8 teaspoon pepper, and the meatballs to the skillet; bring to a boil. Reduce the heat and simmer, covered, until the meatballs are cooked through and the sauce thickens slightly, about 20 minutes.
- Add the green beans and simmer until heated through, about 5 minutes. Remove the cinnamon stick. Serve the meatballs and sauce over the orzo. Yelds 5 meatballs with 1 cup sauce and 1/3 cup orzo per serving.