Greek Meatballs Con Attitudine
From elgourmand 14 years ago
- 60 minutes to make
- Serves 4
I had this at a Greek wedding in Melbourne, a long time ago. Actually, I had a dish like this. I didn’t get the recipe at the time, if you’ve ever been to a traditional Greek wedding you’ll understand, and a friend and I re-created it later. Read more I can’t seem to get it perfect but this is very close. I’m not sure how authentic this recipe is, as I never saw anything like it in Greece, but the guy who handed me the plate had a heck of an accent so, maybe.Yeah, they really do break the crockery and dance in a circle, sorta. Ompa. See less
Ingredients
- The Balls: shopping list
- • 1 lb (500g) minced lamb, room temp. You can use whatever meat you like but lamb is what’s right for this. shopping list
- • 1 thick slice of bread, small chunks & the end piece is best, into the blender. shopping list
- • 1 egg beaten, into the blender shopping list
- • ¼ cup (60g) chopped grape leaves, into the blender shopping list
- • 1 Tbs ouzo or 1 anise seed, finely chopped, into the blender shopping list
- • A pinch or two of basil, into the blender shopping list
- • 1 Tbs parsley, into the blender shopping list
- • 1 clove garlic, finely chopped, into the blender shopping list
- • 4 kalamata olives, seeded and chopped, into the blender shopping list
- • 3 or 4 fresh mushrooms, sliced into the blender. shopping list
- • 3 Tbs sour cream, into the blender shopping list
- • 1 Tbs parmesan cheese, into the blender shopping list
- • salt and fresh ground pepper, into the blender. shopping list
- The Sauce: shopping list
- • 3 Tbs butter or olive oil, butter is best shopping list
- • 3 Tbs all purpose flour shopping list
- • ½ tsp salt shopping list
- • 4 cups whole milk, room temp shopping list
- • ¼ (60g) cup frozen whole kernel corn, room temp, you can chop this up a bit if you like. shopping list
- • 2 Tbs dry white wine, Retsina works. shopping list
How to make it
- Balls:
- 1. Put everything but the meat into the blender (or food processor) and give it a few pulses. You want a well mixed but chunky outcome, not a puree. It should be thick, like mashed potatoes, not watery. If it’s too liquid add a bit of bread.
- 2. Put the meat in a mixing bowl, add the blender contents and mix thoroughly, by hand.
- 3. Roll into small, 1 ½” (4cm) balls and place on a rack in a roasting pan.
- 4. Cover pan lightly, so steam can escape, and bake at 350 deg F (175 C) for 45 - 50 minutes, allow to cool slightly.
- The Sauce:
- 1. While the balls are in the oven, put the butter, flour and salt into a medium sauce pan and heat until you get a smooth, thick past.
- 2. Take the pan off the stove and slowly add the milk, stirring with a whisk.
- 3. Put the pan back on the burner and bring to a simmer, stirring constantly.
- 4. Stir and allow to simmer for three to five minutes. If the sauce is a little too thick for your taste, add some milk.
- 5. Add the corn and the meatballs and bring back to a simmer, stirring constantly.
- 6. Turn off the burner, salt and pepper to taste, stir, cover and let stand 5 minutes.
- I normally serve this over rice or pasta, done al dente, with a fresh green salad. Ompa.
The Rating
Reviewed by 10 people-
This sounds wonderful!!! Diffrent from most of the recipes I've seen. Saved. Great pics, as well. You all look like you're having a wonderful time.
californiacook
in loved it
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Sounds intriguing, although a quarter cup of corn doesn't sound like enough, it must just be for a little bit of texture? Anyway, you look like you are all having a great time...ompa!
sosousme
in Santa Rosa loved it
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~HELLO~
I am looking forward to "Making & Tasting"
your "5"FORK!!!!! recipe~
~*~mj~*~
mjcmcook
in Beach City loved it
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