Tuesday, April 24, 2007
Aegean Meatballs with Pita Bread
by Cat Cora- from Cat Cora's Kitchen
Keftethakia Kai Pita
1 pound lean ground beef
1/2 cup whole milk
1 1/2 slices white bread with crust
1/2 cup chopped yellow onion
1 clove garlic, minced
1 tablespoon finely chopped fresh mint
1/4 cup finely chopped fresh oregano or other fresh herbs
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 large egg
1/4 cup extra virgin olive oil
1 teaspoon white wine vinegar
flour for dusting
1/4 cup vegetable oil or light olive oil
6 rounds of pita bread, cut into quarters
Preheat the oven to 400ºF. Line a 9x13 inch baking dish with aluminum foil.
Place the ground beef in a large bowl. In another bowl, pour the milk over the bread slices and allow to soak for 2 minutes, then squeeze out the excess milk. Crumble up the bread and add it to the beef. Add the onion, garlic, mint, oregano, salt, and pepper and mix well. Add the egg, olive oil, and vinegar, and mix again.
Roll the mixture into walnut sized portions and dust with flour. Once all the meatballs are formed, heart the vegetable oil in a large saute pan over high heat until hot but not smoking. Reduce the heat to medium and add the meatballs. Brown on all sides, 2 to 3 minutes, and drain on paper towels. Transfer to the prepared dish and bake until cooked through, about 15 minutes.
Serve with several quarters of the pita bread on each plate, then stuff the pita with meatballs and top with Tzatziki.