Kofta À La Sauce Tomate
Serves: 2
Leila Emmerich
1 January 1970
Based on User reviews:
56
Spice
54
Sweetness
59
Sourness
47
mins
Prep time (avg)
6.3
Difficulty
Ingredients:
1 large
Onion (finely chopped or grated)1
Salt1
Pepper1 tsp
Cinnamon1 tsp
Allspice2 tbsps
Sunflower Oil2 tbsps
Tomato Puree2 tsps
SugarDirections:
1
Serve with rice
2
Mix the meat with the onion, salt, pepper, cinnamon, and allspice and knead to a soft paste
3
Make little balls or ovals the size of a small walnut
4
You may fry very briefly in oil, shaking the pan, to brown them slightly all over, then drain on paper towels
5
Alternatively, put them on a baking sheet and roast them for about 7 minutes in the hottest oven, until slightly colored
6
Mix the meat with the onion, salt, pepper, cinnamon, and allspice and knead to a soft paste
7
Make little balls or ovals the size of a small walnut
8
You may fry very briefly in oil, shaking the pan, to brown them slightly all over, then drain on paper towels
9
Alternatively, put them on a baking sheet and roast them for about 7 minutes in the hottest oven, until slightly colored
10
For the tomato sauce: In a large saucepan, fry the garlic in the oil till colored
11
Add the tomatoes, salt, pepper, tomato puree, and sugar and simmer 15 minutes
12
Then put in the meatballs and simmer another 20 minutes
13
In a large saucepan, fry the garlic in the oil till colored
14
Add the tomatoes, salt, pepper, tomato puree, and sugar and simmer 15 minutes
15
Then put in the meatballs and simmer another 20 minutes
16
Serve with rice
17
Variations · Tunisian meatballs may have 3 tablespoons chopped flat-leafed parsley or coriander, 1 tablespoon chopped mint, a small onion chopped fine, a crushed garlic clove, 1 teaspoon cinnamon, 1 teaspoon rosebud powder, and 1/2 teaspoon harissa
18
· Spices in an Indian Baghdadi kofta include 1/4 teaspoon ground ginger and 1/4 teaspoon turmeric
19
Another version has 1 tablespoon garam masala and a pinch of chili powder
20
· Some people like to incorporate an egg and 1 or 2 slices of bread soaked in water and squeezed dry, which bind the meat and result in a softer texture
21
· Some drop the meatballs in the sauce without preliminary frying or roasting and cook them for 25 minutes
22
This gives them a slightly different texture
23
· For a Syrian version called "Daoud Pasha," stuff each meatball with a few pine nuts
24
· In Salonika they sometimes added 1 tablespoon of honey instead of sugar to the tomato sauce
25
· Italian Jews make polpette alla giudea on the same principle but with a very special flavor
26
Soak 4 oz (100 g) bread, crusts removed, in water, and squeeze dry, then blend with 1 lb (500 g) ground meat, 2 crushed cloves of garlic, a bunch of flat-leafed parsley finely chopped, salt, pepper, a pinch of nutmeg, and 2 eggs
27
Take small lumps and shape them into flat patties
28
Fry them in oil, turning them over once
29
Cook 1 lb (500 g) peeled and chopped tomatoes with the grated peel of 1/2 lemon, 2 tablespoons vinegar, 2 teaspoons sugar, salt, and pepper for 10 minutes
30
Add a tablespoon each of chopped flat-leafed parsley and basil
31
Drop in the meat patties, and cook 5 minutes longer
32
· Tunisian meatballs may have 3 tablespoons chopped flat-leafed parsley or coriander, 1 tablespoon chopped mint, a small onion chopped fine, a crushed garlic clove, 1 teaspoon cinnamon, 1 teaspoon rosebud powder, and 1/2 teaspoon harissa
33
· Spices in an Indian Baghdadi kofta include 1/4 teaspoon ground ginger and 1/4 teaspoon turmeric
34
Another version has 1 tablespoon garam masala and a pinch of chili powder
35
· Some people like to incorporate an egg and 1 or 2 slices of bread soaked in water and squeezed dry, which bind the meat and result in a softer texture
36
· Some drop the meatballs in the sauce without preliminary frying or roasting and cook them for 25 minutes
37
This gives them a slightly different texture
38
· For a Syrian version called "Daoud Pasha," stuff each meatball with a few pine nuts
39
· In Salonika they sometimes added 1 tablespoon of honey instead of sugar to the tomato sauce
40
· Italian Jews make polpette alla giudea on the same principle but with a very special flavor
41
Soak 4 oz (100 g) bread, crusts removed, in water, and squeeze dry, then blend with 1 lb (500 g) ground meat, 2 crushed cloves of garlic, a bunch of flat-leafed parsley finely chopped, salt, pepper, a pinch of nutmeg, and 2 eggs
42
Take small lumps and shape them into flat patties
43
Fry them in oil, turning them over once
44
Cook 1 lb (500 g) peeled and chopped tomatoes with the grated peel of 1/2 lemon, 2 tablespoons vinegar, 2 teaspoons sugar, salt, and pepper for 10 minutes
45
Add a tablespoon each of chopped flat-leafed parsley and basil
46
Drop in the meat patties, and cook 5 minutes longer