Greek Meatballs Con Attitudine |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I had this at a Greek wedding in Melbourne, a long time ago. Actually, I had a dish like this. I didn’t get the recipe at the time, if you’ve ever been to a traditional Greek wedding you’ll understand, and a friend and I re-created it later. Read more . I can’t seem to get it perfect but this is very close. I’m not sure how authentic this recipe is, as I never saw anything like it in Greece, but the guy who handed me the plate had a heck of an accent so, maybe.Yeah, they really do break the crockery and dance in a circle, sorta. Ompa. Ingredients:
the balls |
• 1 lb (500g) minced lamb, room temp. you can use whatever meat you like but lamb is what’s right for this. |
• 1 thick slice of bread, small chunks & the end piece is best, into the blender. |
• 1 egg beaten, into the blender |
• 1/4 cup (60g) chopped grape leaves, into the blender |
• 1 tbs ouzo or 1 anise seed, finely chopped, into the blender |
• a pinch or two of basil, into the blender |
• 1 tbs parsley, into the blender |
• 1 clove garlic, finely chopped, into the blender |
• 4 kalamata olives, seeded and chopped, into the blender |
• 3 or 4 fresh mushrooms, sliced into the blender. |
• 3 tbs sour cream, into the blender |
• 1 tbs parmesan cheese, into the blender |
• salt and fresh ground pepper, into the blender. |
the sauce |
• 3 tbs butter or olive oil, butter is best |
• 3 tbs all purpose flour |
• 1/2 tsp salt |
• 4 cups whole milk, room temp |
• 1/4 (60g) cup frozen whole kernel corn, room temp, you can chop this up a bit if you like. |
• 2 tbs dry white wine, retsina works. |
Directions:
1. Balls:
2. 1. Put everything but the meat into the blender (or food processor) and give it a few pulses. You want a well mixed but chunky outcome, not a puree. It should be thick, like mashed potatoes, not watery. If it’s too liquid add a bit of bread.
3. 2. Put the meat in a mixing bowl, add the blender contents and mix thoroughly, by hand.
4. 3. Roll into small, 1 1/2” (4cm) balls and place on a rack in a roasting pan.
5. 4. Cover pan lightly, so steam can escape, and bake at 350 deg F (175 C) for 45 - 50 minutes, allow to cool slightly.
6. The Sauce:
7. 1. While the balls are in the oven, put the butter, flour and salt into a medium sauce pan and heat until you get a smooth, thick past.
8. 2. Take the pan off the stove and slowly add the milk, stirring with a whisk.
9. 3. Put the pan back on the burner and bring to a simmer, stirring constantly.
10. 4. Stir and allow to simmer for three to five minutes. If the sauce is a little too thick for your taste, add some milk.
11. 5. Add the corn and the meatballs and bring back to a simmer, stirring constantly.
12. 6. Turn off the burner, salt and pepper to taste, stir, cover and let stand 5 minutes.
13. I normally serve this over rice or pasta, done al dente, with a fresh green salad. Ompa.
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