Piquant meat rissoles - (Pikantikoi keftedes)

NOTES

Greek : Πικάντικοι κεφτέδες
Season: All season


INGREDIENTS

•     3/4 kg piquant pork sausages
•     500 grams minced pork
•     2 spoons rosemary
•     3 garlic cloves, mashed
•     1 apple, cleaned and grated
•     4 onions, each one cut in 4 pieces
•     5 spoons oil
•     Salt
•     Pepper

METHOD

Remove outer skin from sausages and empty the inner part of each sausage into a bowl. Add the minced pork, rosemary, apple, garlic salt and pepper and knead. Shape mixture into long rissoles. Pour oil in a baking pan and add onions and rissoles. Place pan in oven and bake for 20 – 25 minutes. Turn them up side down in order to bake them well on both sides.

Source: Greek-Recipe.com

Meatballs - (keftedakia)

INGREDIENTS

• 1/2kg of minced beef,
• 1 finelly chopped onion,
• 1 egg,  
• olive oil, 
• Some chopped spearmint leaves,
• Some flour, 
• Salt, 
• pepper
• oregano, 
• 1/4 glass ouzo.

METHOD

Mix the minced meat with the spearmint, the egg and the onion in large bowl. Pour the ouzo. Season with oregano, salt and pepper. Form into egg size balls. Heat the oil in a frying pan. Roll the meatballs in flour and place in the hot oil. When turning brown, turn, cook other side and serve hot.

Served with french fries as a main dish or single as appetizer.

Source: Greek-recipe.com

Meat rissoles from Constantinopolis - (Keftedes apo tin Poli)

Greek : Κεφτέδες από τη Πόλη
Region : Istanbul

INGREDIENTS

• 1/2 kg minced meat (beef preferred)
• 1 onion, diced
• 2 spoons of finely cut parsley
• 1 garlic clove, mashed
• 100 grams hard tack
• 1 egg
• 3 spoons olive oil
• lemon rind
• Salt
• Pepper
  
  Sauce
  
  
• 1 onion, diced
• 1 garlic clove, mashed
• 1/2 kg fresh tomatoes, chopped
• 100 ml white wine
• 2 spoons tomato paste
• 1 spoon of finely cut fresh basil

METHOD

Place in a bowl the garlic, onion, lemon rind, parsley, eggs, hard tack and minced meat. Add salt and pepper and shape the mixture into rissoles of medium size. Heat oil in a frying pan and fry on all sides until golden. Remove from heat and prepare the sauce as follows: Mix all ingredients and simmer for 15 minutes until the sauce thickens. Add salt and pepper and pour the sauce over the rissoles. Serve hot with rice or fried potatoes.

Source: Greek-recipe.com