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Рецепт Keftedes With Red Sauce
by Global Cookbook

Keftedes With Red Sauce
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  Порций: 8

Ингредиенты

  • 1/4 c. Bread crumbs - (to 1/2 c.)
  • 1 med Yellow onion peeled, diced fine
  • 4 Tbsp. Extra virgin olive oil
  • 1/2 tsp Grnd cumin Kosher salt to taste Freshly-grnd black pepper to taste
  • 4 slc White bread
  • 1 c. Whole lowfat milk - (to 2 c.)
  • 1/2 lb Lean grnd beef
  • 1/4 lb Grnd lamb
  • 2 x Garlic cloves peeled, minced
  • 3 Tbsp. Minced fresh parsley
  • 1 lrg Egg
  • 1/2 tsp Dry oregano Red Sauce see * Note Extra-virgin extra virgin olive oil for garnish

Инструкции

  1. Preheat oven to 350 degrees.
  2. Place bread crumbs on cookie sheet and place in oven on center rack. Toss bread crumbs every couple of min, for about 5 to 7 min. Set aside to cold.
  3. Heat 1 Tbsp. of the extra virgin olive oil in a saute/fry pan over medium-low heat. Add in onions, cumin, and season with salt and pepper. Saute/fry onions till transparent, stirring occasionally about 5 to 7 min. Remove from heat, set aside and cold. Place sliced bread in a bowl and add in lowfat milk to cover. Soak till bread becomes soft, pressing on bread to absorb liquid. Drain excess lowfat milk. In a mixing bowl, combine grnd meats and sauteed onion with garlic, parsley, egg and lowfat milk-soaked bread. Work mix with your hands till ingredients are well combined. Add in 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.
  4. Set a large, heavy-bottomed saute/fry pan over medium heat and add in the remaining 3 Tbsp. of extra virgin olive oil. Heat till oil is warm, but not smoking. Cook meatballs, turning, till all sides are browned, about 5 min. Move meatballs from heat and drain on paper towels.
  5. Bring Red Sauce to a simmer and add in meatballs. Cook 25 to 30 min, uncovered.
  6. To serve, plate 4 meatballs per person, sprinkled with additional cumin, fresh parsley and drizzle with extra-virgin extra virgin olive oil.
  7. This recipe yields 8 servings.