Greek Meatball Recipe | Meatballs in Tomato Saltsa with Aphrodite Galotyri

 

Aphrodite Galotyri Recipe Meatballs Will Studd Greek

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Ingredients

  • 1 x tub for serving Aphrodite Galoytri PDO
  • Keftethes:
  • 200g | 7oz stale bread, crusts removed soaked in milk or water
  • 1kg | 2.2lb beef mince
  • 3 large onion, 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
  • 1 cup red wine
  • 1 tbsp red wine vinegar
  • ½ tsp sugar
  • 1 tsp salt & ¼ tsp pepper

Method

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

02: 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.

03: 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.

04: Preheat the oven to 180°C / 350 °F

05: Spoon some saltsa into the bottom of a baking dish. Lay the 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.

06: Serve with crusty bread, rice pilaf, salad and a large dollop of Galotyri.

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