Meatballs in a tomato sauce
Printed From: Foods of the World Forum
Category: Europe
Forum Name: Greece
Forum Discription: Cradle of Western civilization and good food.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=2600
Printed Date: 26 March 2026 at 21:08
Topic: Meatballs in a tomato sauce
Posted By: Souvlaki
Subject: Meatballs in a tomato sauce
Date Posted: 28 September 2012 at 06:34
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IGREDIENTS: for the meatballs: 500 gr. ground veal meat 2 tablespoons dry breadcrumbs 1 teaspoon salt 1 whole egg 1 onion, grated 1 clove garlic, chopped 2 tablespoons fresh parsley, chopped for the tomato sauce: 1 can (400gr) plum tomatoes 1 onion 1 teaspoon salt 1 teaspoon sugar 1/2 teaspoon sweet red paprika 3 tablespoon flour some fresh basil leaves for decorating Put the meat with all ingredients in a bowl and knead well. For small balls, 24 of them aproximatelly. Place them in the refrigerator for half an hour. Prepare the sauce. Pour the tomatoes in a food processor and pulse them together with the onion. Pour the tomatoes in a heavy bottom skillet add salt, sugar, paprika simmer covered for 10 minutes. Take the meatballs and roll each of them in the flour, add them in the sauce and simmer for another 20 minutes with the skillet uncovered. When this sauce is geting thick it is ready to be served on top of pasta, boiled rice or mashed potatoes. Enjoy! 
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Replies:
Posted By: Margi Cintrano
Date Posted: 28 September 2012 at 07:00
 Italian meatballs.  I approve Souvlaki 100%. They look scrumptuous. Shall give your recipe a try in October. My grandmom Nonna Margherite, did not fry her meatballs either. Italian meatballs are different than the Greek or the Spanish ( which are fried 1st and not placed in a tomato based sauce. ) Interesting. I look forward to trying your´s. Thanks for posting. Kindest. Marge.
------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: ChrisFlanders
Date Posted: 28 September 2012 at 10:53
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Very nice, Souvlaki and such a favorite dish over here! I particularly like the fact that you don't fry the meatballs first but simply let them simmer in the sauce. This tastes so much better and... the meatballs digest so much better! In my country we ofter poach the meatballs first in plain salted water, then a sauce is made on a roux base, adding the cooking water, tomato etc. and many times a good dash of Madeira wine at the very end of the cooking time of the sauce. The result must be somewhat like your recipe.
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Posted By: Souvlaki
Date Posted: 29 September 2012 at 01:30
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Yes Chris, it used to be a very popular dish in Greece during war times, when people had little ingredients and many mouths to feed. Meatballs were made half/half soaked bread and ground meat, and tomato sauce with flour made greater amounts. I do like it because it is light and it needs little time to be prepared. |