Name: Keftedes
Yield: 6 servings
Cuisine: Bake
Ingredients: 250.00 g beef mince; 250.00 g pork mince (or veal mince); 3.00 bread white slices, crusts removed; 1.00 onion very finely sliced; 3.00 garlic cloves, crushed; 20.00 ml dried oregano; 0.00 salt and freshly ground black pepper; 15.00 ml fresh chillies 573; 1.00 onion finely chopped; 3.00 garlic cloves, crushed; 10.00 tomatoes peeled, chopped; 400.00 g tomato purée tinned; 5.00 ml sugar; 0.00 salt and freshly ground black pepper; 0.00 fresh oregano

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Ingredients (15)

Meatballs

250.00 g	beef mince
250.00 g	pork mince — (or veal mince)
3.00	bread — white slices, crusts removed
1.00	onion — very finely sliced
3.00	garlic — cloves, crushed
20.00 ml	dried oregano
0.00	salt and freshly ground black pepper

Tomato sauce

15.00 ml	fresh chillies — 573
1.00	onion — finely chopped
3.00	garlic — cloves, crushed
10.00	tomatoes — peeled, chopped
400.00 g	tomato purée — tinned
5.00 ml	sugar
0.00	salt and freshly ground black pepper
0.00	fresh oregano

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Method:

These meatballs in tomato are usually fried before they are baked – but why add the extra kilojoules when you can simply simmer them in tomato sauce?

Meatballs
Mix all ingredients together thoroughly.
Pat into oval shaped balls and set aside.

Tomato sauce:
Heat oil and add onion and garlic.
Saut&eacute for three minutes.
Add remaining ingredients and bring to the boil.
Reduce heat, cover and simmer for 15 to 30 minutes.
Arrange meatballs in an ovenproof dish.
Pour over sauce and bake in a preheated 180 °C oven for 30 minutes, uncovered.
Scatter with lots of fresh oregano and serve with orzo (small rice-shaped noddles, also known as risoni) and a green salad or steamed green beans.

Values (per portion): Energy 1513 kJ; Carbohydrate: 43g; Protein 29g; Fat 11g.