Cypriot Meatballs

Serves 6 to 8

Ingredients:

• 1 cup finely chopped stale Eliopita or other bread or ½ cup breadcrumbs
• ¼ cup 2% milk
• 1 lb (450 g) ground pork
• 1 lb (450 g) lean ground beef
• 1½ cups grated russet potato (1 large potato, skin on, scrubbed well)
• 1 cup grated cooking onions (1 medium)
• 1 cup finely chopped fresh flat-leaf parsley leaves and tender stems
• 2 Tbsp dried mint or ¼ cup finely chopped fresh mint
• 2 large eggs, beaten
• 1½ tsp sea salt
• 1 tsp fresh ground pepper
• 2 Tbsp fresh lemon juice
• Light olive oil or sunflower oil, for frying

Directions:

1. In a large bowl, mix the bread and milk.
2. Add the pork, beef, and potato to the bread mixture. Mix until well combined.
3. Mix in the onions, parsley, mint, eggs, salt, and pepper.
4. Brush the top of the meat mixture with lemon juice to keep the meat from browning.
5. Cover with a tea towel and let rest for 30 minutes on the counter. Bringing meatballs to room temperature before cooking will result in a fluffy meatball.
6. Fill a deep pot about a quarter full with oil. Heat the oil over medium-high heat to 350°F.
7. Scoop a heaping tablespoon of the meat mixture and roll into a ball.
8. Deep-fry meatballs in batches, turning with a fork for even cooking, until medium-dark brown, 5 to 6 minutes. Do not overcrowd the pan.
9. It’s always good to fry one and test it before frying a whole batch.
10. With a slotted spoon, remove meatballs from the oil and place on a platter.

The post Recipe for Cypriot Meatballs from Irene Matys appeared first on Toronto Guardian.

Serves 4-6 people

MEATBALLS

Ingredients

-1 ½ kg ground beef/ ground pork/ ground pork belly
-¾ cups breadcrumbs
-1 egg
-½ cup parsley chopped
-¼ cup chives, chopped
-¼ cup oregano, chopped
-½ cup roasted red peppers, pureed
-½ cup parmigiano cheese, finely grated
-½ tbsp salt
-½ tbsp black pepper

Directions

1. Mix all ingredients together in a large bowl making sure everything is mixed together

2. Use standard ice cream scoop to portion the meatballs.

3. Roll the meat in the hand to give it a tight circular shape and place on a large sheet pan lined with parchment paper.

4. Bake in the oven at 375C for 15 min.

5. Remove from oven and set aside.

TOMATO SAUCE FOR SPICY MEATBALLS

Ingredients 

-½ cup olive oil
-½ large onion, finely diced
-1 tbsp garlic (2 cloves), finely chopped
-1 liter canned San Marsano tomato, pureed
-¼ basil, chopped
-¼ cup bomba (Italian spicy condiment found at most grocery stores)
-½ tbsp salt
-6 slices of crostini from a baguette, index finger thick
-2 tbsp olive oil
-½ cup Parmigiano cheese (coarsely grated)

Directions

1. Add ¼ cup of olive oil to a large enough pot that the meatballs will fit.

2. Sauté the onions over medium heat till translucent.

3. Add chopped garlic and sauté for another minute

4. Add the tomato sauce and bring to a simmer – for five minutes.

5. Add the chopped basil, bomba, salt and simmer for another five minutes.

6. Add meatballs and drippings left in the tray and simmer for another 15 minutes.

7. While meatballs simmer, lightly brush crostini with olive oil and bake in a 375 degree oven till light golden in colour. Remove from oven and set aside.

8. In as bowl, place 3 meatballs and pour a spoon of sauce over top each meatball.

9. Sprinkle 1 tbsp of the grated Parmigiano cheese over top, and add one of the crostino’s to each of the plates

The post National Sauce Month with Meatballs from Chef Rocco of Pizzeria Libretto appeared first on Toronto Guardian.