Thursday, March 24, 2011


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


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.

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