With Super Bowl Sunday just around the corner it’s time to start thinking about what to eat during the game. Solar cooked meatballs are easy to make and even easier to enjoy

Greek-Style Meatballs in Tomato Sauce


1 pound ground lamb

1/2 cup bulgur

1/2 cup flat-leaf parsley, chopped

1 large onion, finely chopped

3 cloves garlic, minced

1 large egg

1 teaspoon ground cumin

1 teaspoon salt

1/4 teaspoon freshly ground pepper

2 tablespoons olive oil

1 (14 1/2-ounce) can Italian plum tomatoes with their juice broken up

1 (8-ounce) can tomato sauce

1/2 cup water

1 cinnamon stick


Set Sun Oven out to preheat.

Combine the lamb, bulgur, parsley, half of the onion, one-third of the garlic, the egg, cumin, 1/2 teaspoon of the salt, and 1/8 teaspoon of the pepper in a bowl. Knead the mixture well, then cover and refrigerate for 30 minutes. Shape the meat mixture into 20 meatballs.

In a large pot or roasting pan, combine the oil, remaining onion and garlic, tomatoes, tomato sauce, water, cinnamon stick, the remaining 1/2 teaspoon salt and 1/8 teaspoon pepper, water, and cinnamon stick. Add the  meatballs, cover and cook in the Sun Oven until the sauce thickens and the meatballs are cooked, 1 1/2 to 2 hours. Remove cinnamon stick. Serve over pasta or with crusty bread.

Makes 8 main course or 10 appetizer servings .

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