Keftedes With Red Sauce

Recipe Ingredients

1/4 cup	36g / 1.3oz	Bread crumbs - (to 1/2 cup)
1 cup	62g / 2.2oz	Yellow onion - peeled, diced fine (medium)
4 tablespoons	60ml	Olive oil
1/2 teaspoon	2.5ml	Ground cumin
		Kosher salt - to taste
		Freshly-ground black pepper - to taste
4		White bread
1 cup	237ml	Whole milk - (to 2 cups)
1/2 lb	227g / 8oz	Lean ground beef
1/4 lb	113g / 4oz	Ground lamb
2		Garlic cloves - peeled, chopped
3 tablespoons	45ml	Chopped fresh parsley
1 tablespoon	15ml	Egg (large)
1/2 teaspoon	2.5ml	Dried oregano
		Red Sauce - see * Note
		Extra-virgin olive oil - for garnish

Recipe Instructions

* Note: See the "Red Sauce" recipe which is included in this collection.

Preheat oven to 350 degrees.

Place bread crumbs on cookie sheet and place in oven on center rack. Toss bread crumbs every couple of minutes, for about 5 to 7 minutes. Set aside to cool.

Heat 1 tablespoon of the olive oil in a saute pan over medium-low heat. Add onions, cumin, and season with salt and pepper. Saute onions until transparent, stirring occasionally about 5 to 7 minutes. Remove from heat, set aside and cool. Place sliced bread in a bowl and add milk to cover. Soak until bread becomes soft, pressing on bread to absorb liquid. Drain excess milk. In a mixing bowl, combine ground meats and sauteed onion with garlic, parsley, egg and milk-soaked bread. Work mixture with your hands until ingredients are well combined. Add toasted bread crumbs a bit at a time, thoroughly mixing with each addition. The meat mixutre should be moist to the touch, but not wet. Form meat into small balls about 1-inch in diameter.

Set a large, heavy-bottomed saute pan over medium heat and add the remaining 3 tablespoons of olive oil. Heat until oil is hot, but not smoking. Cook meatballs, turning, until all sides are browned, about 5 minutes. Move meatballs from heat and drain on paper towels.

Bring Red Sauce to a simmer and add meatballs. Cook 25 to 30 minutes, uncovered.

To serve, plate 4 meatballs per person, sprinkled with additional cumin, fresh parsley and drizzle with extra-virgin olive oil.

This recipe yields 8 servings.

Source:
MICHAEL'S PLACE with Michael Lomonaco - Recipe courtesy of chef Jim Botsacos, Molyvos - From the TV FOOD NETWORK - (Show # ML-1C31)

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