Keftedes With Red Sauce
Serves: 5
Jonathan Flatley
1 January 1970
Based on User reviews:
51
Spice
47
Sweetness
42
Sourness
44
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Bread Crumb2 tbsps
Olive Oil1 tsp
Ground Cumin2 cups
Whole Milk450 g
Lean Ground Beef450 g
Ground Lamb8 cloves
Garlic (peeled and sliced)1 large
Egg1 tsp
Oregano (dried)1 large
Onion (peeled and diced)2 cups
Red Wine1 cup
Chicken StockDirections:
1
Form meat into small balls about 1-inch in diameter
2
Preheat oven to 350 degrees
3
Place bread crumbs on cookie sheet and place in oven on center rack
4
Toss bread crumbs every couple of minutes, for about 5 to 7 minutes
5
Set aside to cool
6
Heat 1 tablespoon of the olive oil in a saute pan over medium-low heat
7
Add onions, cumin, and season with salt and pepper
8
Saute onions until transparent, stirring occasionally about 5 to 7 minutes
9
Remove from heat, set aside and cool
10
Place sliced bread in a bowl and add milk to cover
11
Soak until bread becomes soft, pressing on bread to absorb liquid
12
Drain excess milk
13
In a mixing bowl, combine ground meats and Sauteed onion with garlic, parsley, egg and milk-soaked bread
14
Work mixture with your hands until ingredients are well combined
15
Add toasted bread crumbs a bit at a time, thoroughly mixing with each addition
16
The meat mixutre should be moist to the touch, but not wet
17
Set a large, heavy bottomed saute pan over medium heat and add the remaining 3 tablespoons of olive oil
18
Heat until oil is hot, but not smoking
19
Cook meatballs, turning, until all sides are browned, about 5 minutes
20
Move meatballs from heat and drain on paper towels
21
; Place a sauce pot over low heat and add olive oil to warm
22
Add onions and saute, stirring, until translucent, about 8 to 10 minutes
23
Add garlic and cook for 1 minute
24
Add cumin and oregano and stir to combine
25
Season with salt and pepper and add red wine
26
Reduce liquid by half
27
Crush tomatoes with your hands and add to sauce along with tomato juice
28
Bring sauce to a boil, then reduce heat to a simmer
29
Skim sauce to remove any impurities from the top
30
Add chicken stock, stir to combine, and add meatballs
31
Cook 25 to 30 minutes, uncovered
32
To serve, plate 4 meatballs per person, sprinkled with additional cumin, fresh parsley and drizzle with extra virgin olive oil