baked greek meat balls
Servings: 8 pieces
ingredients:
- 1 onion
- 2 cloves of garlic
- 1 bay leaf
- 1 tbsp olive oil
- 1 tbsp fine white bread crumbs
- 40 ml cream
for the meat balls:
- 400 g minced beef
- 1 egg
- 2 tbsp chopped flat parsley
- 1 tsp cumin
- 1/2 tsp cinnamon - optional!
- 1 tsp dried oregano
- 100 g feta aka Greek sheep's cheese
for the sauce:
- 400 g tomato pulp (1 can)
- 60 ml red wine
- 1 tsp cumin
- 1/2 tsp cinnamon - optional!
- 1 tsp dried oregano
- 1/2 tsp sugar
in general:
- salt & pepper to taste
how to:
- Preheat the oven to 180° C w/ fan.
- Cut the feta into 8 pieces.
- Combine cream & dried bread crumbs - it'll stiffen rather soon!
- Trim & chop the onion, press the garlic, add the bay leaf & start frying in some olive oil; salt & pepper to taste. It'll be ready after about 10 min.
- Mix tomato pulp, red wine, spices & herbs, sugar, salt & pepper in a casserole.
- Add half of the fried onion mess; discard the bay leaf.
- In a bowl knead minced beef, the bread crumb mess, half of the onion mess, the egg, spices & herbs, salt & pepper until well done.
- Divide the meat mess into 8 parts, roll each, put a piece of feta in it & seal it.
- Arrange the meat balls in the casserole & cover w/ tomato sauce.
- Bake in the preheated oven for about 40 min.
- Serve hot, warm or at room temperature.
- Sprinkle some chopped flat parsley on top - optional.
Notes
Prep time: The frying of the onion messes included.
Cream: You may also add milk or even water.
Minced beef: You may also work w/ 50% beef & 50% pork - not to mention minced lamb.
Feta: You may use feta made w/ 100% sheep’s milk, however, it’s also fine if you use a feta made of sheep’s milk & goats’ milk.
After the oven session there seems to be a lot of liquid in the casserole. Don’t worry: it’ll be soaked up rather soon & the sauce will be nicely sticky.
You may store leftovers in the fridge for 2 - 3 days.
Sorry - no experience w/ freezing.