These are delicious. My Greek fiance loves his mom's home cooking and this was pretty close to what she serves up. I made for an entree, plenty for 2-3 people.
Meatballs in Tomato Sauce (Keftedes me Saltsa Domata)
Redolent of oregano and mint, these meatballs are served in northern Greece as a meze with fried potatoes or steamed rice.
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Credit: Todd Coleman
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 puréed
1 cup beef broth
1 tbsp. fresh lemon juice
2 tbsp. chopped flat-leaf parsley,
for garnish
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.
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.
SERVES 4 – 6
Ratings & Reviews (5)
This is such a wonderful idea for those of us who love Moussaka. BUT 1/2 c of flour/4 T butter makes a horrid dough. Here is a very good sauce. Cook 6 T butter and 6 T flour for 3 minutes stirring constantly. Add 3 c hot milk and cook until it begins to thicken. Add a small amount of it to 3 or 4 beaten eggs and continue adding it to the eggs until temperature is rather even and then mix all together. Cook 2 minutes stirring constantly. Add salt to taste and a grating of nutmeg. After spreading, sprinkle with 1/4 c. parmesan.
This would be better with no sauce and served with fried potatoes rather than rice. I loved the meatballs but the sauce was less than I hoped for. Served it with the Greek salad and Greek stuffed pepper and it was a wonderful combination for the palatte.
Very delicious and tender meatballs. I loved the sauce too served with brown rice. Used beef but will try lamb next time.
Good. Straightforward.
Meatballs in Tomato Sauce (Keftedes me Saltsa Domata)
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 Recipe - Saveur.com){kind=link}