Cream Tomatoes With Meatballs

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“Excellent! Gave it 7 stars!”
1hr 35mins

Ingredients Nutrition


  1. Heat oven 400.
  2. Hollow out tomatoes. Salt inside. Invert on a rack for 20 minutes.
  3. Combine the pork, shallots, garlic, mint, rosemary, feta, salt and pepper.
  4. Shape into 36 meatballs. Place on wax paper.
  5. Heat butter in a skillet. Add the onion and garlic. Saute 5 minutes.
  6. Stir in the breadcrumbs, salt, pepper, herbs and cream. Set aside.
  7. Place flour in a bowl. Combine the egg and water in another bowl. Then the carrots in another and grated beet root in another.
  8. Dip meatballs in flour, then egg, then alternating carrot or beet mix to coat (18 of each).
  9. Place on sprayed racks over baking sheets. Bake 30 minutes.
  10. Meanwhile, rinse and dry tomatoes. Fill with crumb mix.
  11. Place in a sprayed baking dish. Bake 15 minutes.
  12. Julienne beet greens. Place on plates.
  13. Place tomatoes in center. Surround with meatballs (6 each).
  14. YUM!

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