Meatballs in the Sun
A meatballs recipe for your All American Sun Oven
Servings: 4 People
Calories: 477kcal
Equipment
- 1 Sun Oven
Ingredients
- 1 lb ground beef
- 26 oz strained tomatoes (or tomato puree)
- ¼ cup breadcrumbs
- ¼ cup dry white wine
- ¼ cup grated Parmesan cheese
- 2 cups marinara sauce
- 1 tablespoon fresh basil torn into pieces
- ½ small onion minced
- 1 egg
- 1 garlic clove halved lengthwise
- Shredded mozzarella cheese optional to finish dish
Seasonings
- ½ teaspoon salt
- ½ teaspoon dried mustard
- 1 teaspoon Italian seasoning
- 1 teaspoon dried basil
Instructions
- Set the Sun Oven out to preheat.
- Soak breadcrumbs in wine.
- In a large bowl, combine the breadcrumb wine mixture with the ground beef, Parmesan cheese, egg, minced onion, ¼ teaspoon salt, dried basil, and dried mustard. Mix well.
- Form the mixture into meatballs, about 12 meatballs of the same size.
- Combine olive oil and halved garlic clove in a dark roasting pan with a lid. Place in SO and cook until garlic begins to turn brown, about 10 minutes.
- Remove pan from SO, add meatballs. Mix ¼ teaspoon salt into strained tomatoes and pour over meatballs, cover and return pan to SO. Cook until meatballs are cooked through, about 40 minutes or until glass door begins to steam up.
- Sprinkle fresh basil on top and serve. Sprinkle shredded mozzarella on top if you desire.
Notes
This recipe is from the original 350+ recipe Sun Oven Cookbook.
Nutrition
Calories: 477kcal | Carbohydrates: 31g | Protein: 28g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 1175mg | Potassium: 1567mg | Fiber: 6g | Sugar: 14g | Vitamin A: 1621IU | Vitamin C: 29mg | Calcium: 165mg | Iron: 8mg
