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Greek Keftethes with Tomato Sauce

ingredients

serves 4
750 g (1 1/2 lb) boned shoulder or leg of lamb
lamb fat made up to 225 g (8 oz) with beef suet, if necessary
1/2 Spanish onion, finely chopped
100 g (4 oz) fresh breadcrumbs
2 large eggs, beaten
6 - 8 mint leaves, finely chopped
6 - 8 sprigs of parsley, finely chopped
2.5 ml (1/2) tsp dried oregano or marjoram
1.5 ml (1/4 tsp) ground cinnamon
1.5 ml (1/4 tsp) ground ginger
1.5 ml (1/4 tsp) cayenne pepper
salt
olive oil for frying

for the tomato sauce

800 g (1 3/4 lb) canned peeled tomatoes, coarsely chopped
1/2 Spanish onion, finely chopped
30 ml (2 tbsp) finely chopped parsley
1 - 2 garlic cloves, finely chopped
60 ml (4 tbsp) olive oil
1.5 ml (1/4 tsp) paprika pepper
1.5 ml (1/4 tsp) cayenne pepper
salt

method

1. Place all the ingredients for the sauce in a large saucepan. Add 300 ml (10 fl oz) water and simmer gently, uncovered, for 1 hour.

2. Meanwhile put the lamb, fat and finely chopped Spanish onion through the finest blade of your mincer 3 times. In a large mixing bowl, combine the minced mixture, breadcrumbs, beaten eggs, finely chopped mint leaves and parsley, dried herb and spices. Season to taste with salt. Mix well.

3. Form the mixture into 48 little balls the size of large marbles. Heat the olive oil in a large frying-pan, add a batch of meat balls and fry until golden. Drain on absorbent paper. Continue frying the meat balls in this way until they are all cooked.

4. Add the meat balls to the tomato sauce and simmer for 15 minutes. To serve place 12 meat balls on each of 4 plates and coat them with the tomato sauce.

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