Keftedakia Marinata, (Marinated Greek Meatballs)

Keftedakia Marinata, (Marinated Greek Meatballs)
This Greek meatballs recipe uses lamb as the protein as the meatballs are cooked halfway then are finished in a cinnamon-tomato broth and then finished with a savory feta cheese counterpoint.
Recipe type: Appetizer
Serves: 30-34 meatballs
  • 2 cups cubed bread for pizza crust
  • ¾ cup water
  • 1¼ ground lamb (lean)
  • ½ cup chopped fresh parsley
  • 2 tablespoons chopped mint
  • 1 tablespoon ground coriander
  • 1 small onion minced (2 ounces)
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoons extra virgin olive oil
  • 1 medium onion minced (3¼ ounces)
  • 2 large garlic cloves minced
  • 2 pounds ripe canned plum tomatoes, chopped into ½-inch cubes
  • 1 cup juice from tomato can
  • 1 cup red wine
  • 1 cinnamon stick
  • 2 tablespoons chopped cilantro
  • 2 tablespoons chopped mint
  • Salt and pepper to taste
  1. Soak the bread cubes in water in a large bowl until soaked through.
  2. After they are sodden, add the lamb, the parsley, mint coriander, onion, garlic, salt and pepper.
  3. Refrigerate overnight.
  4. Preheat the oven to 425 F.
  5. The next day, form the meatballs into 1-inch rounds and bake at 425F for only 5 to 7 minutes until just browned.
  6. While the meatballs are cooking, add the chopped onion to the olive oil in a heavy bottomed pan or casserole dish and cook on medium until translucent, about 5 minutes.
  7. Add the garlic and continue for another 3 minutes then add the tomatoes, wine, cinnamon stick, cilantro, mint, salt and pepper and stir well.
  8. Simmer for 35 minutes stirring occasionally then remove the cinnamon stick and add the meatballs reducing the heat to low and simmer for another 20 minutes.
  9. Check the meatballs for 160 degree doneness then turn off heat.
  10. Cool and refrigerate overnight for flavors to meld. Reheat when ready.