Greek meatballs with Napolitana Sauce

This is always a popular snack that usually disappears first off a plate of tappas. Although it takes a bit of time to make, it is so rewarding and delicious! Serve it with tomato wedges with a cucumber dip (tzatziki) and you’ve got a winner.

Our family favourite is to rest the meatballs for 4 - 24 hours in a delicately flavoured Napolitana sauce and then to serve it piping hot with a Margherita Pizza. 

Meatballs:

1kg Lean Beef mince (alternatively, use 1 part lambs mince)

1 Medium onion grated

125 ml raw oatmeal

1 Extra large egg

1 Cup of parseley (measured unchopped)

2 teaspoons each:

Salt, Allspice, Cumin and Cinnamon (you may use only 1 t of salt if preferred)

Mix everything together and form small meatballs. Roll each one in flour and fry in shallow hot oil, or bake in a hot oven until golden brown. Leave to drain on kitchen towel

Napolitana Sauce:

1 Large tin of whole Italian tomatoes or 2 x 400g tins

100 ml red wine (optional)

1 t salt

1 T green pesto or alternatively, use a handfull of sweet basil leaves and chop finely

1 T Olive paste

2 T lemon juice

1 T sugar

Place all ingredients in a heavy-based saucepan and heat to boiling point while stirring constantly.

Lower the heat and simmer for 5 - 7 minutes

Use a hand blender to blend to a smooth paste.

(Add more salt and sugar to taste)

Griekse Frikadelle met Napolitana Sous:

Hierdie klein frikadelletjies is altyd ‘n gunsteling op ‘n partytjiebord en is gewoonlik die versnappering wat die gouste opraak. Dis verg bietjie tyd om voor te berei, maar dis oor en oor die moeite werd. 

Bedien koue frikadelletjies met tamatie wiggies en tzatziki (komkommer doopsous) vir ‘n heerlike smulhappie.

Ons gesin se absolute gunsteling is Griekse frikadelletjies in ‘n Napolitana sous en opgedien met ‘n Margherita Pizza. Heerlik!

Frikadelle:

1kg maer beesmaalvleis (of gebruik een deel lamsmaalvleis en twee dele beesmaalvleis)

1 Medium uit gerasper

125 ml rou hawermout (oats)

1 Ekstragroot eier

1 Koppie pietersielie (ongekap afgemeet)

2 teelepels elk: (verminder die sout na 1 t indien verkies)

Sout, Allspice (Wonderpeper), Cumin (Komyn)  en Kaneel (Cinnamon)

Meng alles saam en vorm klein balletjies. Rol in koekmeelblom en bak in vlak olie tot goudbruin. Hou eenkant

Napolitana sous:

1 Groot blik heel tamaties of twee medium blikke

100 ml rooiwyn (opsioneel)

1 t sout

1 E groen pesto of ‘n handvol soet basiliekruidblare fyngesnipper

1 E Olyf tapenade (Olive Paste)

2 E suurlemoensap

1 E suiker

Verhit tot kookpunt. Verlaag hitte en prut vir 4 - 5 minute

Gebruik ‘n handmenger om te versap

(Voeg ekstra suiker en sout by soos verkies)

Bedien kokend warm bo op pasta of met Margherita pizza