Keftedes

Main Dishes | Greek cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Greek meatballs, juicy and aromatic, served with a rich spicy tomato sauce.

Ingredients

Dried Rosemary - 1 tablespoon
Olive Oil - 3 fl oz
Dried Rosemary - 2 spoons
Ground Cinnamon - ¼ spoons
Ground Nutmeg - ¼ spoons
Cayenne Pepper - 0,1 teaspoons
Spanish onions - 1 head
Chicken Egg - 1 piece
Whole egg - 1 piece
Milk - 8 fl oz
White bread - 2 pieces
Wheat Flour - 2.8 oz
Pork Mince - 15.9 oz
Garlic - 4 cloves
Passata Tomato Sauce - 1½ spoons
Bay leaf - 2 pieces
Meyer Lemon Juice - 1 tablespoon
Campbell's Beef Broth - 8 fl oz
Crushed Tomatoes in Their Own Juice - 28.2 oz
Parsley - 1.1 oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

In a bowl, combine the mint, 2 tablespoons of oil, 1 tablespoon of oregano, 1/8 teaspoon each of cinnamon and nutmeg, cayenne pepper, finely grated red onion, the egg, and the egg yolk. Season with salt and pepper.

Step 2

Remove the crust from the bread and soak it in milk for five minutes. Then squeeze out the excess milk and add it to the onions and spices, along with the minced meat.

Step 3

Mix and shape into 20 identical balls. Then, gently flatten them and form into patties. Coat in flour.

Step 4

In a deep skillet, heat 50 ml of olive oil.

Step 5

Fry the patties for six minutes on each side. Transfer to paper towels.

Step 6

Heat the remaining oil in a skillet, add the minced garlic, and sauté for one minute. Add the tomato paste and bay leaf. Blend the canned peeled tomatoes into a puree and pour it into the skillet, adding the remaining spices and broth. Simmer over medium heat, stirring occasionally, for twenty minutes.