Keftedes
6 servings
30 minutes
Greek meatballs, juicy and flavorful, with a rich, spicy tomato sauce.
1
In a bowl, mix mint, 2 tablespoons of oil, 1 tablespoon of oregano, 1/8 teaspoon of cinnamon and nutmeg, cayenne pepper, finely grated red onion, egg, and yolk. Season with salt and pepper.
- Dried mint: 1 tablespoon
- Olive oil: 100 ml
- Dried oregano: 2 tablespoons
- Ground cinnamon: 0.3 teaspoon
- Ground nutmeg: 0.3 teaspoon
- Cayenne pepper: 0.1 teaspoon
- Red onion: 1 head
- Chicken egg: 1 piece
- Egg yolk: 1 piece
- Salt: to taste
- Ground black pepper: to taste
2
Cut the crust off the bread and soak it in milk for five minutes. Then squeeze it out and add it to the onion and spices, also adding the minced meat.
- White bread: 2 pieces
- Milk: 250 ml
- Ground pork: 450 g
3
Mix and shape 20 identical balls. Then slightly flatten them and form into patties. Coat in flour.
- Wheat flour: 80 g
4
Heat 50 ml of olive oil in a deep pan.
- Olive oil: 100 ml
5
Fry the patties for six minutes on each side. Transfer to paper towels.
- Olive oil: 100 ml
6
Heat the remaining oil in a pan, add minced garlic and sauté for a minute. Add tomato paste and bay leaf. Blend canned peeled tomatoes into a puree and pour into the pan, add the remaining spices and broth. Cook over medium heat, stirring for twenty minutes.
- Olive oil: 100 ml
- Garlic: 4 cloves
- Tomato paste: 1.5 tablespoon
- Bay leaf: 2 pieces
- Tomatoes in their own juice: 800 g
- Beef stock: 250 ml
- Salt: to taste
- Ground black pepper: to taste
7
Salt, pepper, and add lemon juice. Place the patties in the sauce, warm slightly, and serve garnished with parsley.
- Lemon juice: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
- Parsley: 30 g
