Casa
Martin
Cookbook
Greek Meatballs
After an initial frying and shaping these meatballs are baked in a rich tomato sauce and scattered with goats cheese which melts across them and into the sauce.
30g breadcrumbs
Milk
350g minced Pork or Lamb
1 tbsp chopped fresh Oregano or Marjoram
2 tbsp chopped Parsley
1 tbsp Soy Sauce (optional)
4 tbsp Olive Oil
1 onion chopped
2 cloves Garlic chopped
1 large tin Tomatoes chopped
1 tbsp Tomato Puree
1 tsp Sugar
100g Goats Cheese diced
Shredded Basil
Soak the breadcrumbs in some milk for 10 mins and squeeze dry. Mix with the pork, herbs, soy if using, salt and pepper. Roll into walnut sized balls and fry in the half the oil over a medium heat til browned all over and cooked through. Fry the onion and garlic in the remaining oil until soft then add all the remaining ingredients except the cheese and basil. Cook for 10 minutes to reduce a little. Stir in the basil. Place the meatballs in a shallow ovenproof serving dish and spoon over the sauce. Scatter with the cheese and bake in a moderate oven for about 20 minutes until sizzling and bubbling. Serve hot with good bread and a green salad.