Slovakian-Greek Halupki-Spetzofai Stewed Meatballs
These stewed sausage and beef meatballs come from my sis-in-law's Greek husband's mother. 😋 It's been family favorite for over 40 years. Serve with buttery mashed potatoes and toasted garlic bread.
Equipment
- Pick an oven-safe cooking vessel large enough to hold whatever size batch you’re making, plus a lid or foil to cover. A Dutch oven would work well for a single batch.
Ingredients
- 3 lbs breakfast sausage in bulk free-range and organic is best if you can find it
- 1 lb grass-fed 80/20 ground beef pasture-raised
- 1 head of cabbage, cut into chunks peel off the outer most leaves and cut out the core
- 2-3 large organic green bell peppers make sure they're organic as non-organic are on the EWG Dirty Dozen list
- 2 28-oz organic stewed tomatoes, or canned whole and broken up
- 1 tsp sea salt
- 1 tsp pepper
- 1 tsp Accent (optional)
Instructions
- Put the cabbage in the pot or roasting pan first and lightly salt and pepper.
- Thoroughly mix the sausage and ground beef, roll into fist-sized balls.
- Nestle them all around on top of the cabbage, then place the sliced bell peppers over the top. Pour the tomatoes over all and lightly salt and pepper again.
- Cover tightly and place in a 350°F oven for 3-1/2 to 4 hours for a single batch; 5-6 hours for a double.
- Serve with mashed potatoes and garlic bread.
Notes
Serving size: 1-2 meatballs
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