Ingredients
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2 slices thick dense bread (crusts removed)
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1/2 cup dry red wine
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1 lb ground lean meat (beef or veal)
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1/2 cup finely chopped onion
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2 garlic cloves, crushed
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2 tablespoons chopped parsley
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2 tablespoons grated kefalograviera cheese (parmesan makes an excellent substitute) or 2 tablespoons mizithra cheese (parmesan makes an excellent substitute)
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1/2 teaspoon oregano
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1/2 teaspoon ground cumin
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salt and pepper
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flour (for dredging)
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2 tablespoons olive oil
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2 lbs fresh tomatoes
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1 garlic clove, chopped
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1 bay leaf
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3/4 teaspoon sugar
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1/2 teaspoon ground cinnamon
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1 egg
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1 tablespoon vinegar
Instructions
- Soak the bread in the wine for about 5 minutes, or until thoroughly softened.
- Then, squeeze out and reserve the excess wine.
- In a large bowl, combine the ground meat with the wine soaked bread, onion, garlic, egg, parsley, grated cheese, cumin, and salt and pepper to taste.
- Mix the ingredients until thoroughly blended.
- Cover and chill for 1 to 2 hours.
- Dampen your hands, pinch off small portions of meat mixture, about the quantity of a teaspoon or just over, and shape into approximately 20 oval rolls (looks sort of like an elongated, slightly flattened, meatball).
- Dredge them in flour.
- Heat olive oil in a large frying pan.
- Add the meatballs and fry until browned all over, turning occasionally and allowing time for the meat to cook thoroughly. (alternatively, if you want a 'lighter' recipe, you could just brown in a non-stick pan or bake them in the oven - not as flavourful, but still good).
- Remove from the pan using a slotted spoon and set aside.
- Strain the oil you fried the meatballs in through a fine sieve into a cooking pan.
- Add all the sauce ingredients, and the reserved wine.
- Bring to a boil and simmer until the sauce is thick.
- Drop in the meatballs, stir to cover all over with the sauce, and simmer covered for 15 minutes.
- Serve hot with rice, french fries, or mashed potatoes.