Greek Meat Croquettes in Tomato Sauce (Albondigas al buyor)
This spicy, rich meatball recipe is based on a recipe from Nicholas
Stavroulakis, Cookbook of the Jews of Greece. I like to serve it with
a simple rice dish such as Broccoli and Rice or White and Wild Rice.
On Passover, I serve it with a potato kugel.
Sauce:
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 14 ounce can of diced tomatoes
- 1/4 tsp. ground cinnamon
- 1 T. honey
- 2 T. chopped parsley
Croquettes
- 1 pound ground beef
- 1 small onion, chopped very finely
- 1 tsp. ground cumin
- 2 T. chopped parsley
- 1 egg, lightly beaten
- 1/4 cup matzoh meal or 2 slices of bread soaked in vinegar and squeezed dry
- Olive oil
Put all croquette ingredients, except for the oil, in a large bowl, and mix well. Form small oblong balls, and fry in olive
oil until well browned. Remove to a plate, and set aside.
In the same oil, gently sauté the onion and garlic for the sauce. Add salt and pepper to taste. Add the
tomatoes, and stir. Add the cinnamon and honey and simmer slowly for 15 minutes, stirring occasionally.
If the sauce is very thick, add up to 1/2 cup water to thin the sauce, and add the croquettes. Simmer, tightly covered, for 30-40 minutes.
Sprinkle with chopped parsley, and serve. Makes 15 croquettes.