Keftethes me Saltsa Domata (Meatballs with tomato sauce)

 

                You will find meatballs served in every part of Greece. The meat with which they are made from beef to lamb to goat. The sauce in which the meatballs are cooked can be varied ; the tomato sauce in this recipe would traditionally have been homemade.

                In some areas of Greece 5 ml to 10 ml of ground cumin are added to the meatball mixture. The sauce may be prepared well in advance and reheated when you are ready to add the meatballs.

Serves 4

• 500 gr ground beef or lamb
• 1 small onion, finely chopped
• 1 garlic clove, finely chopped
• 125 ml soft white bread crumbs
• 30 ml lemon juice
• 30 ml chopped parsley
• 20 ml very finely chopped fresh rosemary
• 2 ml salt
• 2 ml ground black pepper
• 30 ml all-purpose flour
• 45 ml olive oil
• Finely chopped parsley, for garnish

Sauce

• 15 ml olive oil
• 1 medium onion, finely chopped
• 1 garlic clove, finely chopped
• 4 large ripe tomatoes, peeled and chopped
• 125 ml dry red wine
• 2 ml sugar
• 2 ml salt 
• 2 ml ground black pepper

1. In a large bowl mix together the meat, onion, garlic, bread crumbs, lemon juice, parsley, rosemary, salt and pepper ; use your hands to mix very thoroughly ; form the mixture into walnut-sized balls, and roll lightly in the flour.
2. Heat the oil in a skillet and fry the meatballs in batches until golden brown, adding extra oil if necessary ; drain the meatballs on paper towels.
3. To make the sauce, heat the oil in large saucepan and cook the onions for 4 minutes, stirring often ; add the remaining ingredients and simmer for 15 minutes.
4. Add the browned meatballs to the sauce and cook gently for an additional 5 minutes, or until the meatballs are well heated through.
5. Serve at once sprinkled with freshly chopped parsley ; this dish can be served with potatoes or rice.

BON APPÉTIT