Serves: 4
Total Calories: 427

Filling: Have Ready:
1 cup onion chopped
2 tablespoons butter or margarine
1/2 cup walnuts chopped or pine nuts*
1/4 teaspoon salt
Freshly ground pepper to taste
1 tablespoon parsley chopped fresh parsley or 1 teaspoon dried crushed
You'll Need:
cutting board
sharp knife
measuring cups
medium skillet
wooden spoon
measuring spoons
* See note below.
vegetable shortening Solid
2 slices bread
1 pound ground beef
1/2 cup onion finely chopped
1 egg lightly beaten
1/2 teaspoon salt
A few grinds of freshly ground pepper
1/2 teaspoon fresh mint dried flakes or poultry seasoning

* In a medium skillet, fry onions in butter or margarine over medium-high heat until golden brown. Remove from heat and add nuts, salt, pepper, and parsley set aside. * Pine nuts can be found in the specialty section of your grocery store. Meatballs: Have Ready: Lightly grease a 12-cup muffin pan using a paper towel dipped in solid shortening. Set aside. Toast the bread and crumble it into small pieces in a medium bowl. Heat the oven to 375°. In the same bowl with the toasted bread crumbs, mix all the remaining meatball ingredients with your hands until well-blended. Form meat mixture into 12 balls by first dividing in half, then half again. Make 3 balls out of each quarter piece. With a teaspoon, make a wide indentation in each meatball without going all the way through. Place an equal amount of the filling into each hole. Close up the opening, pressing down well to form a ball without cracks. Place each meatball in a muffin cup. Set the timer and bake for 30 minutes. While the meatballs are baking, make the following Greek Tomato Sauce.

Greek Tomato Sauce:

Have Ready:
*Melt butter or margarine in a small saucepan stir in flour and cook over low heat for 3 minutes, stirring constantly. Beat with a wire whisk while slowly adding water and tomato sauce. Add the remaining ingredients except the parsley and continue to cook over medium heat, stirring constantly for 5 to 10 minutes until thick.

When meatballs are cooked, remove with a slotted spoon and place on a warm platter. Pour 1 cup of sauce over the meatballs and sprinkle the top with the parsley. Pour the remaining sauce into a small pitcher to be passed at the table.

Nutritional Facts:

Serves: 4
Total Calories: 427
Calories from Fat: 202

More Recipes from the Meals of Many Lands Cookbook:
Celery Chicken
Chicken Doorma
Chicken Paprika
Ground Beef Stroganoff
Italian Pizza
Nut-Filled Grecian Meatballs
Oven-Fried Chicken
Pyrenees Potato Pie
Quiche de France
Rolled Fillets Of Sole With Dill Stuffing
Sweet & Sour Pork
Tacos
Toad-In-A-Hole