I moved to
the UK from Greece more than 10 years ago to study in Bath. I then moved to
Oxford and eventually London. My husband and I have always lived South of the
river, but started off in Battersea. We moved to East Dulwich in 2009 and
finally Nunhead a few months ago. Nunhead was the only place we ever got to
meet our neighbours!
I come from a family (half Greek half English) obsessed with food. Most of our activities growing up involved food - whether it was picking, cooking it or eating it. I like meals that go on for a while after the food has actually finished. To me socialising and food are completely interlinked. This recipe is my great-grandmother's - Nona Kate. I love it because it is fairly simple to make, but tastes delicious and always reminds me of long summer meals in Kefalonia. I think it's the garlic!
I come from a family (half Greek half English) obsessed with food. Most of our activities growing up involved food - whether it was picking, cooking it or eating it. I like meals that go on for a while after the food has actually finished. To me socialising and food are completely interlinked. This recipe is my great-grandmother's - Nona Kate. I love it because it is fairly simple to make, but tastes delicious and always reminds me of long summer meals in Kefalonia. I think it's the garlic!
Kefalonian
Polpettes
Ingredients
Serves 4
For the meatballs
800g beef mince
2 grated onions
2 garlic cloves, minced
1-2 tsp of chopped fresh mint
3 medium eggs
2 tbs olive oil
1 teacup of soft white bread crumbs, soaked in water then squeezed (use fresh bread, as opposed to stale bread for this recipe)
2-3 tbs flour for coating the meatballs
salt
pepper
For the tomato sauce
75ml olive oil
400g of passata
1 cinnamon stick
salt
pepper
1/2 tsp sugar
1 tsp butter
Method
Mix all the ingredients for the meatballs together and knead well. Refrigerate for at least 30 minutes. Shape the mince into balls and flatten slightly on the top and bottom (about the size of a large egg). Flour them lightly and fry them for 3-4 minutes on each side in the olive oil. Set aside on a plate.
In a separate pan put the oil, passata, cinnamon stick and seasoning and bring to the boil. Cook for about 5 minutes, then add the lightly fried meatballs. Gently simmer in the pan for about 45 minutes, adding a little water if required and checking the meatballs don't stick to the pan. About 15-20 minutes before the end of the cooking time, add the sugar and the butter to the sauce and stir gently. Serve with boiled rice or mash and a little grated cheese.
Mix all the ingredients for the meatballs together and knead well. Refrigerate for at least 30 minutes. Shape the mince into balls and flatten slightly on the top and bottom (about the size of a large egg). Flour them lightly and fry them for 3-4 minutes on each side in the olive oil. Set aside on a plate.
In a separate pan put the oil, passata, cinnamon stick and seasoning and bring to the boil. Cook for about 5 minutes, then add the lightly fried meatballs. Gently simmer in the pan for about 45 minutes, adding a little water if required and checking the meatballs don't stick to the pan. About 15-20 minutes before the end of the cooking time, add the sugar and the butter to the sauce and stir gently. Serve with boiled rice or mash and a little grated cheese.
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