I am often caught between Italy, Greece and the Levant. I love all these cuisines - especially the classic dishes. And I am very happy to indulge myself when someone else is cooking. But when I am creating a dish, I have an overwhelming desire to mix it up.
Today I intended to make Polpette alla Guida (Meatballs Jewish Style) from Joyce Goldstein's wonderful Italian cookbook, Cucina Ebraica. But the recipe calls for red sauce and I didn't feel like red sauce. And I had a glut of lemons.
First thought was Keftedes - Greek Meatballs in Lemon Sauce. But of course that wasn't exactly right. So, in the end I made my meatball recipe, a take on Greek lemon and dill sauce and added ful (fava bean) to round out the region.
BT's Meatballs In Lemon and Garlic
Ingredients:
For Meat: Makes 8
1 pound (450 grams) ground beef - 85% lean
1 small yellow onion - grated
1 clove garlic - crushed
1 small bunch parsley
1 egg
1 piece stale bread
1 tablespoon boiled water
1/8 teaspoon peperoncino flakes
1/8 teaspoon mace
1 teaspoon kosher salt
ground black pepper
For Sauce:
2 tablespoon olive oil
1 medium leek
1 fennel bulb
1 lemon
10 cloves garlic - crushed
1/2 teaspoon Greek thyme
1/8 teaspoon fiori di finocchietto
2 tablespoon Arak (or Ouzo or Pastis)
1/2 teaspoon fresh dill
1/2 teaspoon fennel fronds
1 teaspoon sugar
1 cups (225 ml) water
1 cup fresh (150 grams) fava beans (or lima beans)
1 teaspoon kosher salt
ground black pepper
Directions:
Preheat oven to 375 F. (190 C.)
Place bread in bottom of mixing bowl
Add boiling water and let sit 5 minutes
When bread has fully soaked up water, mash it with a fork to break it apart
Add egg and onion, garlic, peperoncino flakes and salt
Mix thoroughly
Add 4 grind black pepper
Chop parsley and add to mixture
Pour liquids over meat and using your hands incorporate until it is evenly distributed
Form balls and set aside
Add olive oil to heavy gauge cocotte
Place on medium flame
When oil is hot add meatballs and brown on all sides
Dice leek and fennel and add to pot
Add salt, 3 grinds black pepper, thyme and fiori di finocchietto
Reduce heat to medium low and let cook for 2 minutes
Cut lemon in half
Quarter one half of the lemon and add to pot
Squeeze other half into pot
Add Arak and sugar
Add garlic, dill and fennel fronds
Cover and place in oven for 1 hour
Cook fava over low heat until outer skin begins to break
Remove from heat and de-skin
Add fava to dish at the last minute
Serve with labne and rice, couscous or mashed potatoes
Enjoy! !בתיאבון
I can't believe I missed this one. It looks so good!