Recipe - Papoutsakia With Meatballs

Karen Mintzias
One half pound Ground beef
2 teaspoon Fresh oregano; chopped
1 Garlic clove; finely minced
Salt to taste
One fourth cup Olive oil
1 lg Onion; minced medium
8 small Zucchini; cut in 1/2" pieces
5 Garlic cloves; finely minced
1 One half tablespoon Fresh oregano; chopped
12 ounce Tomato paste
12 ounce Tomato sauce
2 qt Water
1 cup Rice, cooked

In a medium bowl place the ground beef, the 2 teaspoons of oregano, the 1
clove of minced garlic, and the salt. Mix the ingredients together with
your hands so that they are well combined. Roll the meat into 1" round
meatballs.

Preheat the oven to 400 F. Place the meatballs on a flat sheet and bake
them for 8 minutes, or until they are pink in the middle. Set the meatballs
aside.

In a large stockpot place the olive oil and heat it on medium high until it
is hot. Add the onions and zucchini, and saute them for 2 to 3 minutes, or
until the onions are clear.

Add the 5 cloves of minced garlic and the 1 One half tablespoons of oregano, and
saute them for 2 minutes.

Add the tomato paste and tomato sauce. Stir the ingredients together and
cook the ingredients for 2 minutes.

Add the water. Bring the liquid to a boil and then reduce the heat to low.
Simmer the soup for 45 to 60 minutes, or until the desired consistency is
achieved. Add the meatballs and the cooked rice. Add more salt if
necessary.

Source: La Rive Gauche Palos Verdes, California. California Beach Recipe
~ by Joan & Carl Stromquist ISBN: 0962280739

Typed for you by Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini