Keftedes me Saltsa Domata (Meatballs in Tomato Sauce)

Name: Keftedes me Saltsa Domata (Meatballs in Tomato Sauce)
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 1 tbsp. dried mint; 5 tbsp. extra-virgin olive oil, plus more for frying; 2 tbsp. dried oregano; 1 ⁄ 4 tsp. ground cinnamon; 1 ⁄ 4 tsp. freshly ground nutmeg; 1 ⁄ 8 tsp. cayenne pepper; 1 medium red onion, grated; 1 large egg and 1 yolk, beaten; Kosher salt and freshly ground black pepper, to taste; 1 cup milk; 3 1/2"-thick slices stale country bread, crusts removed; 1 lb. ground beef, pork, or lamb; 1 ⁄ 2 cup flour, for dredging; 4 cloves garlic, minced; 1 1 ⁄ 2 tbsp. tomato paste; 2 bay leaves; 1 (28-oz.) can whole peeled tomatoes, drained and pureed; 1 cup beef broth; 1 tbsp. fresh lemon juice; 2 tbsp. chopped flat-leaf parsley, for garnish

Serves
serves 4-6

TODD COLEMAN

Redolent of oregano and mint, these meatballs are served in northern Greece as a meze with fried potatoes or steamed rice.

Ingredients

1 tbsp. dried mint
5 tbsp. extra-virgin olive oil, plus more for frying
2 tbsp. dried oregano
¹⁄₄ tsp. ground cinnamon
¹⁄₄ tsp. freshly ground nutmeg
¹⁄₈ tsp. cayenne pepper
1 medium red onion, grated
1 large egg and 1 yolk, beaten
Kosher salt and freshly ground black pepper, to taste
1 cup milk
3 1/2"-thick slices stale country bread, crusts removed
1 lb. ground beef, pork, or lamb
¹⁄₂ cup flour, for dredging
4 cloves garlic, minced
1 ¹⁄₂ tbsp. tomato paste
2 bay leaves
1 (28-oz.) can whole peeled tomatoes, drained and pureed
1 cup beef broth
1 tbsp. fresh lemon juice
2 tbsp. chopped flat-leaf parsley, for garnish

ADVERTISEMENTAD

Instructions

Step 1

In a medium bowl, combine mint, 2 tbsp. oil, 1 tbsp. oregano, 1⁄8 tsp. cinnamon, 1⁄8 tsp. nutmeg, cayenne, onions, and eggs; season with salt and pepper. Put milk and bread in a bowl; let soak 5 minutes. Drain bread; squeeze out milk. Mix bread, onion mixture, and meat. Divide mixture into 20 balls; flatten slightly into patties or roll into ovals. Dredge each meatball in flour. Pour enough oil into a 12" skillet to reach a depth of 1⁄2"; heat over medium-high heat. Working in 3 batches, cook meatballs until browned, 6-8 minutes. Transfer meatballs to paper towels. Discard oil; wipe out skillet.

Step 2

Heat remaining oil in skillet over medium heat. Add garlic; cook 1 minute. Stir in tomato paste and bay leaves; cook 2 minutes. Add remaining oregano, cinnamon, and nutmeg, along with the tomatoes and broth. Cook, stirring, until thickened, 15-20 minutes. Season with salt, pepper, and lemon juice. Nestle meatballs in sauce; cook until sauce coats meatballs, about 5 minutes. Garnish with parsley.

In a medium bowl, combine mint, 2 tbsp. oil, 1 tbsp. oregano, 1⁄8 tsp. cinnamon, 1⁄8 tsp. nutmeg, cayenne, onions, and eggs; season with salt and pepper. Put milk and bread in a bowl; let soak 5 minutes. Drain bread; squeeze out milk. Mix bread, onion mixture, and meat. Divide mixture into 20 balls; flatten slightly into patties or roll into ovals. Dredge each meatball in flour. Pour enough oil into a 12" skillet to reach a depth of 1⁄2"; heat over medium-high heat. Working in 3 batches, cook meatballs until browned, 6-8 minutes. Transfer meatballs to paper towels. Discard oil; wipe out skillet.
Heat remaining oil in skillet over medium heat. Add garlic; cook 1 minute. Stir in tomato paste and bay leaves; cook 2 minutes. Add remaining oregano, cinnamon, and nutmeg, along with the tomatoes and broth. Cook, stirring, until thickened, 15-20 minutes. Season with salt, pepper, and lemon juice. Nestle meatballs in sauce; cook until sauce coats meatballs, about 5 minutes. Garnish with parsley.