Daniel Krieger, Michael Harlan Turkell
½ lb ground pork
½ lb ground lamb
¼ ground beef
1 onion chopped
4 garlic cloves chopped
6 garlic cloves roasted and pureed
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
Salt and pepper to taste
1 tablespoons Dijon mustard smooth
8 slices of white bread crust removed
1 cup milk
Extra Virgin Olive Oil
3 tablespoons Extra virgin olive oil
6 pieces of raw garlic
1 large onion, chopped
½ cup red wine
2 cups beef and chicken broth
2, 16 oz. cans Italian plum tomatoes in sauce
2 fresh bay leaves
½ cup of tsakistes olives, pitted and cut in half
½ cup thassos or kalamata olives, pitted and cut in half
16 whole roasted garlic cloves, peeled
Fresh parsley, dill, mint, chopped
Dried Greek oregano
Place oil in pan over medium heat, saute garlic and onions until golden brown. Deglaze with red wine. Reduce until almost dry. Add stocks and tomatoes crushed by hand a bit, add bay leaf and simmer.
For the Meatballs:
1. Put everything in a mixing bowl with the exception of the bread and milk. In a separate bowl, soak bread in milk until saturated and soft. Remove bread from milk, squeezing to drain off extra milk, add to meat mixture and mix well to thoroughly incorporate.
2. Form football shaped meatballs, dredge with flour, and pan-fry in until brown on all sides, then transfer to a paper towel. Once all meatballs have been browned, add them to the pot with the tomato sauce and braise for an hour. Season. With salt and pepper.
3. Right before serving, add the olives, roasted garlic cloves, fresh herbs and dried Greek Oregano to the meatball/tomato mixture. Stir to combine and serve.
4. Serves 4-6 (6 meatballs each)