Keftedes With Red Sauce Recipe
Servings: 8
Ingredients
- 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
Directions
- Preheat oven to 350 degrees.
- 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.
- 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.
- 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.
- Bring Red Sauce to a simmer and add in meatballs. Cook 25 to 30 min, uncovered.
- To serve, plate 4 meatballs per person, sprinkled with additional cumin, fresh parsley and drizzle with extra-virgin extra virgin olive oil.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 116g | |
| Recipe makes 8 servings | |
| Calories 241 | |
| Calories from Fat 148 | 61% |
| Total Fat 16.55g | 21% |
| Saturated Fat 4.94g | 20% |
| Trans Fat 0.27g | |
| Cholesterol 59mg | 20% |
| Sodium 159mg | 7% |
| Potassium 215mg | 6% |
| Total Carbs 11.68g | 3% |
| Dietary Fiber 0.7g | 2% |
| Sugars 2.95g | 2% |
| Protein 11.0g | 18% |
