Meatballs Greek style

Ingredients for 4 servings:

• 3 slices of white bread or toast without crust, diced
• 80 ml milk
• 250 g minced beef
• 250 g minced lamb
• 2 cloves garlic, finely chopped or squeezed
• 1 onion(s), finely chopped
• 3 stalks parsley, chopped
• 1 tbsp lemon zest
• 1 egg(s)
• ½ tsp nutmeg, freshly grated
• 1 pack of feta cheese (approx. 200 g), cut into 16 cubes
• 100 g flour for dusting
• Olive oil for frying
• 2 tbsp olive oil
• 2 cloves garlic, finely chopped or squeezed
• 2 onions, red, finely chopped
• 800 g tomatoes from the can, chopped
• 250 ml dry white wine
• 125 ml water
• 1 tbsp tomato paste
• 1 tsp sugar
• 1 tbsp, heaped oregano, dried
• 1 tbsp, heaped marjoram, dried
• 1 tbsp fresh parsley, chopped
• 5 cm lemon peel
• salt and pepper
• Oil for frying
• Parmesan, freshly grated
• Parsley

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 20 minutes

filled with feta cheese, cooked in a tasty tomato sauce

Soak the bread in milk in a small bowl for 5 minutes, then squeeze out the excess liquid with your hands. In a bowl, knead the bread, minced meat, garlic, onions, parsley, lemon zest, egg, nutmeg, and a pinch of salt and pepper together thoroughly. Wet your hands thoroughly with cold water and break off a walnut-sized piece of the mixture. Flatten the piece and place a cube of feta in the center. Fold the mixture around it, form it into a ball, and coat it in flour. Repeat this process until all the mixture is used up. This recipe makes about 16 meatballs. Fill a non-stick pan with about 1 cm of oil (olive oil is best) and fry the balls for 3-4 minutes until browned on all sides. Remove from the pan and set aside. For the tomato sauce, heat a little oil in a pan, add the onions, and fry until they begin to brown. Reduce the heat slightly, then add the garlic and fry briefly. Then add the tomato paste and fry briefly. Add all the remaining ingredients and the water and simmer for about 45 minutes, stirring frequently. Remove the lemon zest. Add the meatballs to the tomato sauce and mix well. Cover and simmer over medium heat for 30 minutes. Season with salt and pepper. Serve garnished with grated Parmesan cheese and parsley. Serve with kritharaki, tagliatelle, rice, mashed potatoes, or bread.