Meatballs in tomato sauce
6 servings
60 minutes
Meatballs in tomato sauce are one of the coziest dishes of Greek cuisine, infused with the aromas of Mediterranean spices and sun-ripened tomatoes. It is believed that such meatballs were prepared in ancient times and have become an important part of traditional cuisine. Their rich flavor is revealed through mint, cinnamon, and nutmeg, creating a harmony of spices. Tomatoes and lemon juice add a slight tanginess that makes the dish even more expressive. Greek meatballs are served with bread, rice, or potatoes, and the aromatic sauce pairs perfectly with any side dish. This dish is perfect for cozy family evenings as well as festive gatherings, filling the atmosphere with warmth and gastronomic pleasure.
1
In a medium bowl, mix mint, 2 tbsp oil, 1 tbsp oregano, 1/8 tsp cinnamon, 1/8 tsp nutmeg, cayenne pepper, chopped onion, lightly beaten egg and yolk. Season with salt and pepper. In another bowl pour milk, cut the crusts off bread pieces and place the crumbs in the milk bowl. After 5 minutes drain the milk. Add softened bread and meat to the spice bowl. Mix well and form into 20 meatballs. Roll each in flour. Heat a pan over high heat, pour in olive oil and fry the meatballs. Place browned meatballs on paper towels. Drain oil from the pan.
- Dried mint: 1 tablespoon
- Extra virgin olive oil: 5 tablespoon
- Dried oregano: 2 tablespoons
- Ground cinnamon: 1 teaspoon
- Nutmeg: 1 teaspoon
- Ground cayenne pepper: 1 teaspoon
- Red onion: 1 head
- Chicken egg: 1 piece
- Egg yolk: 1 piece
- Salt: to taste
- Ground black pepper: to taste
- Milk: 1 glass
- Loaf: 3 pieces
- Ground meat: 500 g
- Wheat flour: 1 glass
- Extra virgin olive oil: 5 tablespoon
2
Turn canned tomatoes into puree using a blender. Heat the remaining olive oil over medium heat. Sauté the chopped garlic. Add tomato paste and bay leaves. Cook for 2 minutes, then add the remaining oregano, cinnamon, nutmeg, and tomato puree. Pour in the broth. Cook the sauce for 15-20 minutes, seasoning with salt and pepper. Drizzle with lemon juice. Add the fried meatballs to the sauce and cook for another 5 minutes. Serve the meatballs on plates, pour over the sauce, and garnish with parsley leaves. Enjoy your meal!
- Canned tomatoes: 1 jar
- Extra virgin olive oil: 5 tablespoon
- Garlic: 4 cloves
- Tomato paste: 1 tablespoon
- Bay leaf: 2 pieces
- Dried oregano: 2 tablespoons
- Ground cinnamon: 1 teaspoon
- Nutmeg: 1 teaspoon
- Beef broth: 1 glass
- Salt: to taste
- Ground black pepper: to taste
- Freshly squeezed lemon juice: 1 tablespoon
- Chopped parsley: 2 tablespoons