Greek Keftethes with Tomato Sauce
Ingredients
- 1 1/2 lb boned shoulder or leg of lamb
- lamb fat made up to 8 oz with beef suet if necessary
- 1/2 Spanish onion finely chopped
- 4 oz fresh breadcrumbs
- 2 large eggs beaten
- 8 mint leaves finely chopped
- 8 sprigs of parsley finely chopped
- 1/2 tsp dried oregano or marjoram
- 1/4 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp cayenne pepper
- salt
- olive oil for frying
for the tomato sauce
- 1 3/4 lb canned peeled tomatoes coarsely chopped
- 1/2 Spanish onion finely chopped
- 2 tbsp finely chopped parsley
- 2 garlic cloves finely chopped
- 4 tbsp olive oil
- 1/4 tsp paprika pepper
- 1/4 tsp cayenne pepper
- salt
Instructions
- Place all the ingredients for the sauce in a large saucepan. Add 300 ml (10 fl oz) water and simmer gently, uncovered, for 1 hour.
- Meanwhile put the lamb, fat and finely chopped Spanish onion through the finest blade of your mincer 3 times. In a large mixing bowl, combine the minced mixture, breadcrumbs, beaten eggs, finely chopped mint leaves and parsley, dried herb and spices. Season to taste with salt. Mix well.
- Form the mixture into 48 little balls the size of large marbles. Heat the olive oil in a large frying-pan, add a batch of meat balls and fry until golden. Drain on absorbent paper. Continue frying the meat balls in this way until they are all cooked.
- Add the meat balls to the tomato sauce and simmer for 15 minutes. To serve place 12 meat balls on each of 4 plates and coat them with the tomato sauce.
Calories: 610 kcal
Carbohydrates: 23 g
Protein: 20 g
Fat: 50g
Saturated Fat: 23 g
Trans Fat: 1 g
Cholesterol: 126 mg
Sodium: 361 mg
Potassium: 544 mg
Fiber: 4 g
Sugar: 5 g
Vitamin A: 629 IU
Vitamin C: 22 mg
Calcium: 71 mg
Iron: 5 mg