Some more traditional versions are fried instead of baked. I can’t remember a family get-together at my Theia (Aunt) Effie’s house that didn’t include these delicious, delicious morsels. Season sauce with salt and pepper, reduce the heat and simmer for about 15 minutes until the sauce is slightly reduced. Method: Warm the olive oil in a large pot and add the garlic, stir until fragrant. These spicy little numbers are served in Greece as snacks, appetizers and as a main course in tomato sauce. Add the tomato sauce, stock and bring to a boil while stirring. Combine the other ingredients in a large bowl and toss to mix. In a sauce pan or large skillet, heat 2 tbsp of extra virgin olive oil over medium heat until shimmering but not smoking. Sometimes, Keftedes are served with a tomato sauce, and sometimes with a lemon-egg sauce called Avgolemono (read more about that here). Season well with salt and pepper. If necessary adjust the seasoning with salt and sugar. 4 tbsp (70g) tomato puree, AKA tomato concentrate. Once boiling, add the meatballs gently to the … In a saucepan, combine the chopped onions and oil and cook over medium heat for about 10 minutes or until they are soft and golden. By continuing to use our site, you agree to our Terms of Service and Privacy Policy. Add tomato puree, chicken stock, and 1 tablespoon of oregano. Allow to brown. The Greek Keftedes… Your email address will not be published. 1/2 cup olive oil. The Smyrneika in the name is for Smyrna, or present day Izmir, Turkey. Now add red wine and cook to reduce by about ½, then add tomato sauce, bay leaf and remaining sauce ingredients. The tomato sauce is simple, and when heated along with the olive oil you have an increased absorption of lycopene (a protective antioxidant) but also increased absorption of iron from … But keftedes are meatballs that I like a great deal. ), are fried Greek meatballs, or, just to confuse you, they can be baked, or, then again, they may be called soutzoukakia, which are spiced up with cumin and baked in a spicy tomato sauce. This advertisement has not loaded yet, but your article continues below. The full Greek name for this dish is Soutzoukakia Smyrneika. Don’t forget to top with some crumbled feta and sprinkle with some chopped parsley which works wonders with this tomato based dish! Greek Meatballs (Keftedes) These Greek meatballs are made with a mixture of beef and pork and seasoned with fresh herbs. (If the pan appears to be getting dry, pour in some more hot water). This recipe is ideally made using hilopites, which is a traditional Greek egg pasta similar to tagliatelle but cut little square pieces. Comments may take up to an hour for moderation before appearing on the site. However I baked them (uncovered) at 400 degrees until done then I poured a simple pasta sauce over them and baked them for just a few more minutes then sprinkled feta on top. Make the spetzofai sauce: In a wide pot, heat the oil and sauté the peppers for 5-6 minutes until they soften a little. Article content continued. Cover with some aluminium foil and bake for approx. Pour some oil into a hot pan oil and fry the keftedakia, until nicely coloured on all sides. Heat 1 tablespoon of the olive oil in a saute pan over medium-low heat. vegetable oil for frying. Add the chopped tomatoes, the tomato sauce, 1 1/2 cup of water, a pinch of sugar, season and stir. Postmedia is committed to maintaining a lively but civil forum for discussion and encourage all readers to share their views on our articles. Method: Whisk the eggs and milk together and set aside. This website uses cookies to personalize your content (including ads), and allows us to analyze our traffic. Place the meatballs on some kitchen paper to dry. Let me know what’s for dinner. History of Soutzoukakia Soutzoukakia is an iconic Greek dish of braised meatballs in a spiced tomato sauce that comes from the Greeks who lives in the Asia Minor, or present day Turkey. 2 pounds ground lamb2 tablespoons fresh chopped oregano (or 1 tablespoon dried)4 tablespoons fresh flat leaf parsley, chopped (don’t use dried, it tastes like sawdust)2 cups breadcrumbs1 teaspoon fresh ground black pepper1 tablespoon kosher salt1/4 teaspoon cinnamon1/4 teaspoon nutmeg1/4 teaspoon allspice3/4 cup leek or onion, finely chopped3 cloves garlic, chopped2 eggs, lightly beaten1/4 cup milk. This version is drizzled with herb butter before baking, and served with the juices that collect at the bottom of the pan while baking. I harvested several hundred San Marzano tomatoes at the end of summer, ripened them on all my window sills and then froze them for sauce through the winter. Roll the mixture for the keftedakia into balls the size of a walnut (or bigger if you prefer). You can use canned tomatoes and It will be just fine. They’ll be just as authentic. Visit our Community Guidelines for more information and details on how to adjust your email settings. 365 Bloor Street East, Toronto, Ontario, M4W 3L4. Add onions, cumin, and season with salt and pepper. I have pledged to eat something that I grew myself every day for a year. Given the abundance of Santorini’s small, vibrant tomatoes, it seemed appropriate for the Santorinians to create Add the tomato passata, season with salt and pepper and bring to the boil. black pepper, to taste. At the end, add the crumbled feta cheese and stir with a wooden spoon. ... Cinnamon-Tomato Sauce: Melt butter in saute pan. Add the grated garlic and stir to warm through. Add the onions and garlic and mix well, squeezing the ingredients with your hands, until combined. Add the tomatoes and spices and simmer for 30 minutes. Turn the mixture for the keftedes out of the fridge and roll into meatballs the size of a walnut (or … Greek Cinnamon-Scented Tomato Sauce with Pasta Serves 4 as a side, adapted from Belly of the Beest who got it from The Splendid Table. Midway through cooking time, add 1 1/2 cup of warm water and remove the aluminum foil. Into a fireproof tray, add the sauce, along with the meatballs (keftedes) and the pasta and stir. Oddly, few Greek restaurants in Vancouver seem able to get these right. Submitted by nslevin Updated: October 02, 2015. They’re baked on a sheet pan for a easy cleanup. Only you will know. KEFTEDES . 1 cup breadcrumbs. Traditionally fried and made from lamb, these meatballs are packed with unique Greek flavors like mint and lots of garlic. In the meantime, add in a large bowl the minced pork along with the egg, the breadcrumbs and chopped parsley. Greek Chicken Souvlaki recipe (Skewers) with Tzatziki, Unit Conversions and useful substitutions. Roll the mixture into balls measuring 1 1/2 to 2 inches in diameter. Keywords: greek keftedes with tomato sauce, Post it on Instagram and tag @mygreekdish, Your email address will not be published. Heat about 4 cm (1 ½ inches) of oil in a large, heavy skillet over medium-high heat. Authentic, traditional, locally sourced Greek recipes and nutritional advice. If you are still eating from the garden, use the comments box. 2 tbsp soy sauce. On the bottom of a tray, add some flour and dredge the rolled meatballs lightly in flour, making sure to shake off any excess. 6 tbsp olive oil, for sautéing. 40 minutes or until the pasta is cooked. To prepare the meatballs (keftedes), finely chop the onion and garlic. Keftedes are very aromatic, full with minty flavour while the fresh tomato sauce is sweet and tangy from the feta that has melted so beautifully ! The traditional diced beef is substituted with crispy fried meatballs (keftedes) and then baked in a rich tomato based sauce and orzo pasta giving it that extra fresh Mediterranean flavour. There was an error, please provide a valid email address. Today you will find two recipe cards. Add the tomato, cinnamon, cayenne, and a little salt and pepper. Note: The recipes were first posted on 02/11/2007 and updated with a video in September, 2020. Preheat oven to 350 degrees. 2 tablespoons olive oil1 clove garlic, chopped24 ounces strained or stewed tomatoes1/4 teaspoon cinnamon1/4 teaspoon nutmeg1/4 teaspoon allspice100 grams feta cheese. © 2020 Vancouver Sun, a division of Postmedia Network Inc. All rights reserved. reviews (0) 0%. Traditional keftedes are typically served on a meze appetizer plate with yogurt sauce, or with a tomato-based sauce and pasta. Required fields are marked *. Add meatballs into the sauce, continue cooking for about 5-10 minutes, until the meatballs are coated in sauce. Some canned tomatoes are already salted and sweetened so you will have to taste and judge for yourself. Special Holiday Offers for Online Subscriptions, Keftedes, Greek meatballs in tomato sauce, tap here to see other videos from our team. When the oil is very hot, drop a tablespoon of the batter at a time into the skillet and fry the tomato fritters on both sides until golden. Place the … Into a hot pan, add 3 tbsps of olive oil and sauté the onion and garlic, until tender. Add garlic. Make golf ball sized meatballs and fry on medium heat until crisp ands cooked through. In the first one you will find the Greek recipe for Keftedes (meatballs) and in the second one, the recipe coming from my birth country, Cyprus. Read how I’ve been doing : Green Man 365 – A year of eating locally. Add the olive oil, onion, garlic and chilli, and sauté until translucent. Remove with a slotted spoon and let drain on paper towels. (I served with white rice) ... Keftedes - … 2. This is day 45. Pour some oil into a hot pan oil and fry the keftedakia, until nicely coloured on all sides. We encountered an issue signing you up. We apologize, but this video has failed to load. Add 1/4 cup olive oil to the bottom of the pan, then add the The sauce and the meatballs have a hint of subtle exotic spice, but not enough that you can tell exactly which spices are used. If serving in bowls as suggested in this post, first prepare the Greek salad according to this recipe … Method: Whisk the eggs and milk together and set aside.Combine the other ingredients in a large bowl and toss to mix. Preheat the oven to 200C. Simmer the sauce for 10 minutes to thicken it and add the meatballs. Start prepping: finely dice the onion and set aside. A unique variation of the traditional Greek giouvetsi recipe that is just too good to miss out on! Let the sauce simmer for 10 minutes. Saute onions until transparent, stirring occasionally about 5 to 7 minutes. Adjust seasoning with salt and pepper. Set aside to cool. If you don't see it please check your junk folder. Feel free to substitute beef for some or all of the lamb. Add the egg mixture and knead lightly until the mixture can form into balls. Save my name, email, and website in this browser for the next time I comment. Heat your cast iron casserole dish on the stove top over medium heat. Enjoy! The traditional diced beef is substituted with fried meatballs (keftedes) and then baked in a rich tomato based sauce and orzo pasta or chilopites giving it that extra fresh Mediterranean flavour. Add the meatballs and simmer for 20 minutes. Sign up to receive daily headline news from the Vancouver Sun, a division of Postmedia Network Inc. A welcome email is on its way. We have enabled email notifications—you will now receive an email if you receive a reply to your comment, there is an update to a comment thread you follow or if a user you follow comments. It is safe to say that I have never met a meatball that I didn’t like. Read more about cookies here. Pour in the olive oil and the chopped onion and garlic and sauté. Instructions. Please try again. 1 tsp fine salt. Enjoy. Place the flour in a shallow pan, … Place bread crumbs on cookie sheet and place in oven on center rack. Greek Meatballs (keftedes) and Romesco Sauce: the Paleo version! They were DELICIOUS! 0/4. Serve these … Serve hot. Today’s recipe employed leek, tomatoes, garlic, parsley and oregano. We ask you to keep your comments relevant and respectful. Add garlic and cook for another minute, stirring regularly. Toss bread crumbs every couple of minutes, for about 5 to 7 minutes. Keftedes, or keftedakia (Little keftedes! Add all of the remaining sauce ingredients, except for the broth/water and cook over medium heat until thickened. To prepare the tomato sauce, heat a deep pan over medium heat. Cover and slow-cook for about 30 minutes, until the sauce … About 10-15 minutes. Once everything has come to a boil, pour into a large casserole dish and place the reserved keftedes on top and bake in a preheated 375F oven for 45 minutes or until most of the liquid has absorbed and your top is golden brown. The next issue of Vancouver Sun Headline News will soon be in your inbox. If you can’t find any, use some orzo pasta which will be equally delightful! Served with rice or noodles, topped with crumbled feta cheese. However another popular greek dish called Youvarlakia (a thick silky lemon … Unauthorized distribution, transmission or republication strictly prohibited. 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