Keftaides Me Saltsa (Meatballs in Sauce) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I came across this recipe in the most serendipitous manner...on my way to work going 50mph I saw some trash blowing across the road...it got stuck to my car and I could hear it fluttering all the way to work. When I got out of my car I found a piece of newspaper stuck to my front grill. I took it off and what was it? A torn out page from a week old newspaper that has 4 yummy sounding recipes! Wow. I feel obligated to post them now. Ingredients:
1 loaf white bread, trimmed of crusts and crumbled |
2 lbs lean ground beef (can mix) or 2 lbs lean ground lamb (can mix) |
3 tablespoons onions, chopped |
1 tablespoon fresh parsley, chopped |
1 tablespoon fresh mint, chopped |
2 eggs, lightly beaten |
salt and pepper, to taste |
flour, to coat |
oil, for frying |
1 1/2 lbs tomatoes, peeled and strained |
1 cinnamon stick |
1 teaspoon sugar |
salt and pepper, to taste |
1/2 cup white wine |
Directions:
1. Wet the bread with cold water and squeeze out the excess; mix well with ground meat. Add the onion, parsley, mint, eggs, salt and pepper.
2. Shape into small 1-inch meatballs and flour lightly.
3. In a pan fry meatballs in oil until browned. Remove from pan with slotted spoon and keep warm.
4. Drain most of the excess oil and fat, reserving about 2 tablespoons (recipe says to use all of the oil but I think that would be too much). Add tomatoes, cinnamon, sugar, salt, pepper and wine and cook for 10 minutes.
5. Return meatballs to the pan and cook 3-5 minutes longer.
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