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Baked Meatballs with Onions

“…fluffy, light and tasty…with sweet-like-caramel onions…”


Helloooooooooooooooooooooooooooooooooooooooooo!! How are you??

It’s been a long time since we last “talked”! I will take care of that and never be THAT late again, but you see…IT WAS MY WEDDING!! IT HAPPENED!! And I have just started to realise it! It was amazing, a unique experience, with so many emotions and feelings. We were all so happy and beautiful!!! Of course downsides happened, (fireworks getting on fire and champagne squirted on my face…) but nothing could take away that feeling. Partying, dancing on the tables, eating, hugs and kisses with friends and relatives, all those days were full and so happy! All we are left with now, is a ring on our fingers which we keep looking and touching and smiling…And memories…and lots of pictures from our friends’ mobiles at which we keep looking day and night…The quality is not on the professional side so I have to choose wisely and share one with you.


For now, I will share this amazing traditional greek recipe I made one of the days before the wedding. It made me happy just by looking on my plate. Who doesn’t love meatballs in tomato sauce? And the best part is they’re baked and not fried, thus fluffy, light and tasty. They are accompanied with sweet like caramel onions in the same sauce. So easy to make, worry-free while you’re frying potatoes to compensate for the lost calories of the baked food!




for the meatballs

  • 500 gr beef mince
  • 500 gr pork mince
  • 1 big onion
  • 1 egg
  • 3 slices of bread ( best stale)
  • 3 tbsp olive oil
  • 1/2 cup washed and chopped parsley
  • 1/2 cup washed and chopped spearmint
  • 2 tbsp oregano
  • salt and pepper

for the onions

  • 5 onions
  • 1/2 cup olive oil
  • 1/2 cup wine
  • 1 cup tomato sauce
  • 1 tsp sugar
  • salt and pepper



  1. Soak the bread in water.
  2. Smash the onion in the blender.
  3. In a medium bowl add the two kinds of mince, the bread, the onion, the egg, the oil, the herbs and the spices and knead until well incorporated. Put the mixture in the fridge to prepare the onions for the sauce.
  4. Cut the onions in thick slices so they won’t melt while baking.
  5. In a pan, warm the onions with the olive oil. Stir until they become a bit transparent.
  6. Pour the wine and let them cook for 5′ in medium heat until the alcohol is evaporated.
  7. Add in the tomato sauce, salt, pepper and sugar. Stir well.
  8. Once boiling, remove from heat and transfer the onions in a pan.
  9. Knead the meat mixture into balls the size of a small tangerine and place them on top of the onions.
  10. Bake at 200 C / 390 F until they turn dark brown. Flip them to get baked on both sides and continue baking. The food is done when there is oil left and the sauce is a bit watery.

I always enjoy meatballs with fries so I went crazy frying my oval-shaped potatoes and of course, I had feta cheese on the side! Oh, and lots of bread to dip in the sauce! And that dipping, my friend, is called the greek papara /pah-`pah- rah/ and it’s a whole mentality!


Thank you Nana from Cook Eat Up! for your incredible recipe!

GOOD LUCK guys!!




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