*** Meatballs with Feta Cheese ***
*** western food - meatloaf ***
Let's enjoy cooking !!
Feta cheese is sandwiched between layers of lean
ground lamb that also boosts the savory flavors of pine nuts, basil, rosemary,
and parsley.
Yield:
8 servings
Ingredients
1/3 cup pine nuts
2 1/2 pounds lean ground lamb
1 green bell pepper, diced
1 onion, diced
2 to 3 garlic cloves, minced
2 large eggs
2 teaspoons pepper
2 teaspoons dried basil
1 teaspoon dried rosemary
1/2 teaspoon salt
1 (4-ounce) package crumbled feta cheese
1 (8-ounce) can tomato sauce
Garnishes: dried parsley flakes, fresh parsley
sprigs
Preparation
Bake pine nuts in a shallow pan at 350°, stirring
occasionally, 5 minutes or until toasted.
Combine pine nuts and next 9 ingredients; press
half of mixture into a lightly greased 9- x 5-inch loafpan. Sprinkle with
cheese, and press remaining lamb mixture over cheese.
Bake at 375° for 1 1/2 hours; remove from pan, and
place on a rack in a broiler pan. Pour tomato sauce over top; bake 10 more
minutes or until done. Garnish, if desired. Serve with toasted pita bread.
