MEAT BALLS IN TOMATO SAUCE WITH FRESH HERBS AND PINE NUTS

2 pounds ground meat, half beef and half pork
¼ cup cut up fresh coriander
¼ cup cut up fresh parsley
Fresh mint leaves, about 15
1 cup red onion, finely chopped
1 egg
½ cup plain breadcrumbs or four slices stale sourdough bread soaked in milk (better)
1 tsp. sea salt, 1 tsp. pepper, 1 tsp. cumin
¼ cup olive oil, sea salt and pepper to taste

TOMATO SAUCE INGREDIENTS


1/3 cup olive oil
½ cup red onion finely chopped
½ tsp. spicy paprika, ½ tsp. cumin,  ½ tsp. fresh or dry ginger, 1 tsp nutmeg
5-6 saffron threads
4 cups cut up tomatoes fresh or canned
¼ cup red wine
Sea salt and freshly ground pepper to taste

The secret to any kind of a good meatball is that you have to knead the meat with all ingredients for a long time. Air is accumulated in the meat and the meatballs turn out tender and smooth.

To make the meat balls mix all ingredients in a large mixing bowl. Knead well for at least 7-10 minutes or place in your mixer with the hook attachment for 2-3 minutes.   Allow mixture to sit for about 1 hour in the refrigerator and then make small balls

Dredge in flour and sauté in a hot heavy sauté pan with ¼ cup olive oil. Do not expect the meatballs to fully cook since they will finish cooking with the tomato sauce. Just turn them around once. Place on kitchen paper and prepare the sauce.

Sauté onion in 5 Tbs hot olive oil, add all the dry spices and allow them to lightly toast. Add the tomatoes and ¼ cup red wine and allow sauce to simmer covered until it gets thick. Then place the meatballs into sauce and add toasted pine nuts on top. Cover and allow simmering for about 20-30 minutes until the tomato sauce is thick again and moisture has been evaporated. Serve with basmati rice or a Greek classic would be home cooked fries.

REALLY SLOW ROASTED PORK SHOULDER


You will have to start about 16-17 hours ahead of dinner time

A 6 pound boneless pork shouler roast

½ cup fresh orange juice

One orange cut in wedges unpeeled

6 garlic cloves pressed

4 TBS Worcestershire sauce

4 TBS honey

1 tsp ground cumin

1 tsp ground coriander

¼ cup dijon mustard

Sea salt and pepper

Mix all above ingredients and marinate the meat for at least eight hours or overnight in a large container or plastic bag in the refrigerator. When you are ready to roast the pork remove from marinate and place on a cooking rack in heavy roasting pan. Pour the marinate juices over the roast, cover with roasting pan or cover with foil and bake at 140 degrees for 10 hours. One hour before ready to serve remove the foil or top and increase the temperature to 370 degrees so the roast will develop a nice crust and golden color. Place roast on a platter, cover with foil and sit in a warming drawer or in the oven. Strain the pan juices and return to the roaster. Place on stove top and add some more orange juice or red cooking wine. Allow simmering for 5-7 minutes and then add 1 TBS corn starch, diluted in ¼ cup water. Whisk well so not to have lumps and according to the thickness you wish you could add more orange juice until you achieve a velvety and whipping cream consistency sauce. In fact a splash of real cream can give a more velvety and appetizing color to the sauce since it is rich in butter. I prefer to slice the roast with an electric knife so to achieve thinner slices.

Just about every side dish is complimented by this roast. For example garlic, lemon roasted potatoes, basmati rice or simply a rich green salad with good sourdough bread. Enjoy…would love to hear from you as to the outcome of this dish.