Keftethes Me Saltsa Krasi (Meat Balls in Wine Gravy)

 Keftethes Me Saltsa Krasi (Meat Balls in Wine Gravy)

    This recipe is in Hellenic Cuisine, produced by St. Helen's Philoptochos Society and Saints Constantine and Helen Parent-Teacher Association in 1957. My copy is a thirteenth printing from 1966 and belonged to a man named Frank Guarnacci. I just searched Mr. Guarnacci's name and I not only found him, I identified his wife, Marguerite. Mr. Guarnacci served in the United States Navy during WWII and he sounded like an amazing person. He and Marguerite were married for 55 years before his passing. I dedicate this post to Mr. and Mrs. Guarnacci. This recipe was not difficult, but you do have shape small meatballs (I used a tablespoon and ended up with 40) and it is worth the work. It was yummy and I am excited for my leftovers. You could serve this over rice, noodles or even make a hot sandwich with nice, toasty French bread.

Ingredients:

1 lb ground beef (try it with ground chicken or turkey)

3/4 cup bread or cracker crumbs (I used fine, plain bread crumbs)

1 small onion, minced

1 egg, beaten

3/4 cup cream or milk

1 tsp salt

1/4 cup oil or butter (I used avocado oil)

6 tbsp flour (divided use)

2 cups water

1 cup red wine

salt

pepper

Directions:

Mix together ground beef, crumbs, onion, egg, cream/milk and salt. Shape into small balls. I used a tablespoon for scooping and rounded them out, but rolling between my hands (This method produced forty small meatballs and I thought were the perfect size for this). In a small bowl, roll meatballs in 3 tbsp of flour and set aside. While you are working on shaping the meatballs, start heating the oil in a large skillet (I used a 12 1/2 inch cast iron skillet and it was perfect). When you've floured all of the meatballs,  your oil should be hot enough. You can test out the oil by dropping a little piece of meat or flour in and seeing if it sizzles. Brown the meatballs a few at a time and remove to a bowl or platter. Blend flour with the oil left in the skillet, stirring in wine and water. Stir with a whisk, cooking and stirring until smooth. Place meatballs back into the grave and simmer on low to medium low for thirty minutes, stirring occasionally.  

Keftethes Me Salts Krasi (Meat Balls in Wine Gravy)