In this recipe the meatballs don’t need to be browned, making it ideal for the GSO. I usually serve them over spaghetti for a classic Italian-American favorite. Any leftovers could be used for meatball sandwiches.


1/4 cup plain breadcrumbs

1/4 cup dry red wine

1 pound ground beef

1 egg, lightly beaten

1/4 cup freshly-grated parmesan cheese

1/2 small onion, minced

1/4 teaspoon salt

1 teaspoon dried basil

1/2 teaspoon dried mustard

1 tablespoon olive oil

1 clove garlic, halved lengthwise

1 26 oz. carton Pomi strained tomatoes

1/4 teaspoon salt

1 tablespoon fresh basil, torn into pieces


Set Global Sun Oven out to preheat.

Soak breadcrumbs in wine. In a large bowl combine breadcrumb wine mixture with the next 6 ingredients, beef through dried mustard. Form 12 meatballs.

Combine olive oil and halved garlic clove in a dark roasting pan with a lid. Place in GSO and cook until garlic begins to turn brown, about 10 minutes. Remove pan from GSO, add meatballs. Mix salt into strained tomatoes and pour over meatballs, cover and return pan to GSO. Cook until meatballs are cooked through, about 40 minutes or until glass door begins to steam up.

Makes serves 4 to 6

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