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.



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.

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