Wednesday, 28 March 2012

Greek Pork Meatballs in a Tomato Sauce with a spicy twist!

Ingredients
We are flying back to Crete in 2 days but I had the urge to cook some Greek dishes myself - crazy really, I'll be eating them for a week, but hey!   I have adapted a couple of recipes to suit, and added chilli flakes to give it a spicy kick, otherwise Greek food can be fairly bland and over-oregano'd!

Ingredients - meatballs
500g pork mince
3 slice white bread into breadcrumbs
1 medium egg
1 medium onion, chopped
2 garlic gloves, chopped
Flour - enough for covering the meatballs, plain or SR!
Half a level tsp died oregano
Half a level tsp ground cumin
Half a level tsp chilli flakes
2 tbs of olive oil

Prep Method
Ready for chilling
Apart from the flour and olive oil, combine all the ingredients with your hands, then form into meatballs to your choice of size, I did them around a thumb width across.  Then roll in flour, put on a plate (or 2) and chill in the fridge for half an hour!

Ingredients - Tomato Sauce
1 medium onion
400g of chopped tomatoes - can or carton
150ml pork or vegetable stock
2 tbs of tomato puree
1 bay leaf

Method, combination
Pre-heat slow cooker to high.

Heat the oil in a frying pan on a medium heat and fry the meatballs turning them frequently to seal - you may need to do in 2 batches!
Remove the meatballs with a slotted spoon and place to one side.

For the sauce, add the onions into the pan and gently fry until soft.
Add the chopped tomatoes, tomato puree and stock then turn the heat up slightly and cook for a minute or so until the sauce boils.

Add the tomato sauce to the slow cooker, then gently add the meatballs so they don't fall apart.   Turn the slow cooker down to low and cook for 7 hours or so.

Serve with a green salad and crusty bread!

Annie x

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