Keftedes with carrot stuffing

Name: Keftedes with carrot stuffing
Cook time: 30 min
Yield: about 12 meatballs
Cuisine: Greek
Ingredients: 500g very finely minced beef; 1 onion, very finely chopped; 1 large handful flat-leaf parsley, chopped; 4 tbsp dry breadcrumbs; 2 eggs; salt and pepper; freshly ground allspice; freshly ground cumin seed; 1 medium carrot, finely grated; flour for dusting; 2 tbsp olive oil; 1 cup fresh tomato sauce; 1 tbsp coarsely chopped flatleaf parsley, extra

Stephanie Alexander

October 19, 2011

easyTime:< 30 minsMakes:about 12 meatballs

This recipe is interesting in its use of very finely minced meat enclosing a stuffing reminiscent of the Middle Eastern kibbeh.

Ingredients

500g very finely minced beef
1 onion, very finely chopped
1 large handful flat-leaf parsley, chopped
4 tbsp dry breadcrumbs
2 eggs
salt and pepper
freshly ground allspice
freshly ground cumin seed
1 medium carrot, finely grated
flour for dusting
2 tbsp olive oil
1 cup fresh tomato sauce
1 tbsp coarsely chopped flatleaf parsley, extra

Method

Combine the minced meat, onion and parsley in a food processor and pulse for a minute or so to mix to a paste. Add the breadcrumbs and the eggs. Transfer mix to a bowl and add seasonings. (There are no quantities advised for this since seasoning is a matter of personal taste. I would add salt and pepper to taste and start with a teaspoon of both cumin and allspice and then fry a tiny ball to check the taste. Adjust seasoning if necessary.)
Form mince into walnut-sized balls. Push a hole in each ball and stuff with a spoonful of the grated carrot. Squeeze the mince around the stuffing to completely enclose it. Dust meatballs with flour and fry in olive oil over a moderate heat until browned on all sides. Add the tomato sauce and continue to cook until cooked through.
To serve, tip onto a flat plate and garnish with roughly chopped parsley.