Greek Meatball Recipe | Meatballs in Tomato Saltsa with Aphrodite Galotyri

 

Aphrodite Galotyri Recipe Meatballs Will Studd Greek

5/5 (1 Review)

Serves:

4 - 6

Prep Time:

30 – 40 including restingmin

Cook Time:

120min

Ingredients

  • 1 x tub for serving Aphrodite Galotyri PDO
  • Meatballs / Keftethes
  • 200g | 7oz stale bread, crusts removed soaked in milk or water
  • 1kg | 2.2lb beef mince
  • 3 large onions, grated
  • 2 eggs
  • 1 tbsp oregano
  • 1 tsp cumin ground
  • 1 tsp pepper
  • 1 ½ tsp salt
  • 1 cup fresh mint leaves, chopped
  • 1 cup flat leaved parsley, chopped
  • ½ tsp cinnamon
  • 1 tsp allspice ground
  • 1 tbsp red wine vinegar
  • Saltsa:
  • 80ml | 3floz Greek extra virgin olive oil
  • 1 onion, thinly sliced
  • 1 tbsp tomato paste
  • 2 x 440g | 15oz cans of tomatoes
  • 1 tsp sweet paprika
  • 2 bay leaves
  • 5 allspice berries, ground
  • Sprig fresh basil
  • 250ml / 8floz red wine
  • 1 tbsp red wine vinegar
  • ½ tsp sugar
  • 1 tsp salt & ¼ tsp pepper

Method

(1) Squeeze excess liquid from bread and place in large mixing bowl. Add the remaining meatball/keftethes ingredients and mix by hand. Cover and allow to rest in the fridge for about 1 hour.

(2) To make the saltsa, heat the oil in large deep frypan. Add the onions and cook gently until soft. Add the tomato paste and cook for 1 minute, then add remaining saltsa ingredients and simmer gently for about 20 minutes until it develops into a thick sauce.

(3) Remove meat mixture from fridge and roll into balls a little larger than a golf ball. Flatten them gently and pan fry just enough to give a golden colour.

(4) Preheat the oven to 180°C / 350°F

(5) Spoon some saltsa into the bottom of a baking dish. Lay the meatballs/keftethes in the saltsa and pour the remaining saltsa over until well-covered. Drizzle with olive oil and add one cup water. Cover with foil and bake for about 30 minutes, removing foil for the last 10 minutes.

(6) Serve with crusty bread, rice pilaf, salad and a large dollop of Galotyri.

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