by Katerina Mountanos February 28, 2020 0 Comments

Meatballs Marinara

Serves 4 to 6

Prep Time 15 minutes

Cook Time 40 minutes

 

¼ cup black lentils

8 ounces ground beef

1 egg

1 cup onion, minced, divided

1 cup zucchini, grated, divided

3 TB Kosterina Garlic Olive Oil, divided

1 (14.5 ounces) can crushed tomatoes

1 tsp salt, plus more to taste

 

1.In a small saucepan of boiling water, cook lentils until very soft, about 30 minutes. Add more water to the pan as it reduces and the lentils cook. Strain and cool completely.
2.In a mixing bowl, combine cooked lentils, ground beef, egg, ½ cup onion, ½ cup zucchini and season with salt. Portion the mixture 1 TB each and shape into round balls.
3.In a large saute pan, heat 2 TB oil and sear meatballs until golden brown, 3 minutes per side. Transfer the meatballs onto a large plate.
4.In the same pan, add remaining 1 TB  oil and sweat remaining ½ cup onion until translucent, 8 to 10 minutes. Add remaining ½ cup zucchini and cook until soft, 5 minutes. Add crushed tomatoes and simmer for 10 minutes. Return meatballs to the pan, season with salt to taste and serve.
Katerina Mountanos
Katerina Mountanos

Olive Oil Sommelier, Katerina Mountanos, is the Founder & CEO of Kosterina. Katerina is very passionate about olive oil, the Mediterranean lifestyle and eating for health and longevity.



Also in The Kosterina Kitchen

Greek Bruschetta
Greek Bruschetta

by Katerina (Katina) Mountanos July 19, 2021 0 Comments

We’ve put a tasty Greek spin on bruschetta to create the perfect nibble to pair with a crisp glass of wine on a summer afternoon
Read More
Potato Salad
Potato Salad

by Katerina (Katina) Mountanos July 07, 2021 0 Comments

A few high-quality ingredients come together in this delicious dish. Extra Virgin Olive Oil replaces mayonnaise, for a healthier salad that’s perfect for serving outdoors on hot days. And since the flavor improves while the salad sits in the fridge, you can make this ahead and serve it the next day.
Read More
July 4th Cupcake Flag Cake
July 4th Cupcake Flag Cake

by Katerina (Katina) Mountanos June 29, 2021 0 Comments

 This July 4th, up your dessert game and make this stellar, crowd-pleasing pull-apart cupcake flag cake. We made extra virgin olive oil lemon cupcakes and used freeze-dried blueberries and strawberries to naturally flavor the vanilla frosting and topped it with fresh blueberries, strawberries, and flaked coconut to represent Old Glory and her stars and stripes!
Read More

Pre-Orders cannot be combined with regular orders