Marinated Meatballs

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Keftedakia me Saltsa, - this is a Greek meze dish.

Ingredients

Meatballs:
500 g
minced lamb or beef
large slice
wholemeal bread
1
hens egg
5 ml
french mustard
20 ml
Chopped fresh herbs
5 ml
dried tarragon
5 ml
dried mint
1
medium onion
3 fat
cloves garlic
5 ml
ground FAIRTRADE nutmeg
5 ml
FAIRTRADE ground cinnamon
5 ml
ground FAIRTRADE chilli
Marinade:
1
FAIRTRADE lemon
to taste
salt
to taste
FAIRTRADE freshly ground black pepper
50 ml
FAIRTRADE red wine
50 ml
vegetable stock
50 ml
tomato puree
50 g
FAIRTRADE sugar
FAIRTRADE
Sources

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.