Keftedakia Marinata, (Marinated Greek Meatballs)
Author: John Gutekanst
Recipe type: Appetizer
Serves: 30-34 meatballs
This Greek meatballs recipe uses lamb as the protein as the meatballs are cooked halfway then are finished in a cinnamon-tomato broth and then finished with a savory feta cheese counterpoint.
Ingredients
- 2 cups cubed bread for pizza crust
- ¾ cup water
- 1¼ ground lamb (lean)
- ½ cup chopped fresh parsley
- 2 tablespoons chopped mint
- 1 tablespoon ground coriander
- 1 small onion minced (2 ounces)
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons extra virgin olive oil
- 1 medium onion minced (3¼ ounces)
- 2 large garlic cloves minced
- 2 pounds ripe canned plum tomatoes, chopped into ½-inch cubes
- 1 cup juice from tomato can
- 1 cup red wine
- 1 cinnamon stick
- 2 tablespoons chopped cilantro
- 2 tablespoons chopped mint
- Salt and pepper to taste
Instructions
- Soak the bread cubes in water in a large bowl until soaked through.
- After they are sodden, add the lamb, the parsley, mint coriander, onion, garlic, salt and pepper.
- Refrigerate overnight.
- Preheat the oven to 425 F.
- The next day, form the meatballs into 1-inch rounds and bake at 425F for only 5 to 7 minutes until just browned.
- While the meatballs are cooking, add the chopped onion to the olive oil in a heavy bottomed pan or casserole dish and cook on medium until translucent, about 5 minutes.
- Add the garlic and continue for another 3 minutes then add the tomatoes, wine, cinnamon stick, cilantro, mint, salt and pepper and stir well.
- Simmer for 35 minutes stirring occasionally then remove the cinnamon stick and add the meatballs reducing the heat to low and simmer for another 20 minutes.
- Check the meatballs for 160 degree doneness then turn off heat.
- Cool and refrigerate overnight for flavors to meld. Reheat when ready.
