Pork meatballs

Pork meatballs

By
From
The Islands of Greece
Serves
4
Photographer
Steven Joyce

These are very tasty, served with a hearty sauce. As with so many Greek dishes, there are dozens of variations to this keftedes dish, some using mint, orzo or cinnamon, so feel free to experiment.

Meatballs

Ingredients

Quantity Ingredient
1 small onion
1 spring onion
2 garlic cloves
a handful parsley leaves
350g minced pork
1/2 teaspoon dried greek oregano
3/4 teaspoon salt
1 teaspoon freshly ground black pepper
2 slices white bread, crusts discarded
a little milk
butter or olive oil, for frying

Sauce

Quantity Ingredient
4 tablespoons olive oil
1 onion, finely chopped
pinch salt
2 garlic cloves, finely chopped
100ml red wine
1/4 teaspoon allspice
1/2 teaspoon freshly ground black pepper
1/2 teaspoon sweet paprika
200g passata

Method

  1. For the meatballs, in a food processor or by hand, chop the onions, garlic and parsley very finely. Then, using your hands, mix this with the pork, Greek oregano, salt and pepper. Soak the bread in the milk for 5 minutes, then squeeze out the milk and mash the bread to a pulp. Add to the meatball mixture. Mix thoroughly and set aside, covered, for about 30 minutes.
  2. To make the sauce, warm the olive oil in a large pan over a low heat. Add the onion and salt and cook for 8 minutes, then add the garlic and cook for a further 2 minutes. Increase the heat, pour in the wine and allow to bubble for a couple of minutes. Add the allspice, black pepper and paprika and cook, stirring, for a couple of minutes. Add the passata and bring to a gentle simmer, cooking for 15 minutes. Keep checking and if the sauce is too dry, add a splash of hot water.
  3. Meanwhile, shape the meat mixture into balls. You should be able to make about 16. Cook the meatballs in a wide pan over a medium-high heat, with a little butter or a splash of olive oil, until browned all over and cooked through. Turn them gently at the beginning of the cooking process, otherwise they may fall apart; they beome more robust as they cook further. When cooked, transfer to the pan with the sauce and toss gently to coat. Serve with rice or crusty bread, Wilted greens or Green herb salad.
Tags:
The Islands of Greece
Rebecca
Seal
Greek
Greece
Europe
European
Mediterranean
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