Marinated Meatballs

Ingredients

Method

Preparation

Preheat the oven to gas mark 6 (200 °C; 400 °F).

Skin the onion and chop very fine, or grate.

Skin the garlic and crush.

In a mixing bowl, break up the bread and mix in the egg.

Add the onion, garlic, herbs and spices and mix.

Add the minced meat, and combine well. The best way is to use your hands, and to knead the mixture until consistent.

Form the mixture into golf ball sized meatballs, or into finger sized patties.

Cooking

Place the meatballs on an oiled baking tray and bake for 30 minutes.

Meanwhile make the marinade

Juice the lemon, discarding the skin and pith.

Measure the wine, stock, lemon juice, sugar and tomato puree into a saucepan, and heat gently to a simmer.

Adjust the seasoning.

Assembly

Put the cooked meatballs / patties into a casserole dish and pour over the marinade.

Allow to stand overnight.

To serve

Reheat at gas mark 3 (165 °C; 325 °F) for 20 minutes before serving hot.

Meze: Allow to cool to room temperature, and serve with a FAIRTRADE red.

Variations

The marinade can be made separately as Dipping Sauce and the patties can be used as finger food.

• Albanian Meatballs
• Argentinian Meatballs
• Frikadeller - Danish Meatballs
• Köttbullar - Swedish Meatballs
• Greek Meatballs