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Keftedes Me Saltsa Domata (greek Meatballs)
Submitted by: calou347976 | website: Mia Cucina | Source: cucinasansevero.blogspot.com/
2012-02-12
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What rule says meatballs have to be round, this recipe for Greek style meatballs in a Greek tomato sauce proves they don't.
- Servings: 4-6
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
Ingredients:
| Meatballs: | |
| 1 Tbsp | Dried Mint |
| 5 Tbsp | Extra-virgin Olive Oil, plus additional for frying |
| 2 Tbsp | Dried Oregano |
| ¼ tsp | Ground Cinnamon |
| ¼ tsp | Freshly Ground Nutmeg |
| ⅛ tsp | Cayenne Pepper |
| 1 | Medium Red Onion, grated |
| 1 | Large Egg & 1 Yolk, beaten |
| Kosher or Sea Salt, to taste | |
| Freshly Ground Black Pepper, to taste | |
| 4 | Thick Slices of Bread, crusts removed |
| 1 cup | Milk |
| 1 lb | Ground Beef, pork, or lamb |
| ½ cup | Flour, for dredging |
| Sauce: | |
| 4 cloves | Garlic, minced |
| 1½ Tbsp | Tomato Paste |
| 2 | Bay Leaves |
| 1× 28-oz can | Whole Peeled Tomatoes, drained and pureed (san marzano tomatoes preferably |
| 1 cup | Beef Broth |
| 1 Tbsp | Fresh Lemon Juice |
| 2 Tbsp | Chopped Flat-leaf Parsley, for garnish |
Directions:
prepare the meatballs:
1. Combine the mint, 2 tablespoons of the oil, 1 tablespoon of the oregano, 1/8 teaspoon of the cinnamon, 1/8 teaspoon of the nutmeg, the cayenne, the onions, and the eggs in a medium bowl; season with salt and pepper.
2. In a separate bowl place the bread and the milk and let soak 5 minutes. Drain bread.
3. In the large bowl combine the drained bread, the onion mixture, and the meat. Divide mixture into 20 balls; flatten slightly into patties, roll into ovals, or leave as balls if you’re a traditionalist. Dredge each "meatball" in flour and set aside.
fry the meatballs:
Pour enough oil into a heavy bottomed 12-inch frying pan to reach a depth of about 1/2-inch and heat over medium-high heat. Working in 4 batches of 5 cook the "meatballs" until browned, 6–8 minutes. As they cook, transfer the "meatballs" to a paper towel lined dish and set aside while you prepare the sauce.
salsa domata:
Remove the frying pan from the heat, discard the frying oil and wipe out the frying pan. Return the frying pan to the heat; add the remaining oil to the frying pan. Add the garlic and cook it for about 1 minute. Stir in tomato paste and bay leaves and cook for about 2 minutes. Add the remaining oregano, cinnamon, and nutmeg and stir in the tomatoes and the broth. Cook, stirring, until thickened, 15–20 minutes. Season with salt, pepper, and lemon juice to taste.
service:
Nestle the "meatballs" in sauce and cook while shaking the pan until sauce coats meatballs, about 5 minutes. Transfer the "meatballs" to a serving platter, pour the sauce over them and garnish with chopped parsley.
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