Taking to Felix's 1st B'day - Veal Meatballs

Meatballs with Tomato, Mint and Parsley - Makes about 50

·         180 ml extra-virgin olive oil

·         2 large onions, finely chopped

·         6 large vine-ripened tomatoes

·         70 gm (1,4 cup) tomato paste

·         1 kg minced veal

·         3/4 cup (firmly packed) each flat-leaf parsley and mint, finely chopped

·         50 gm (1/3 cup) plain flour, plus extra for dusting

·         3 tsp each ground cumin, ground cinnamon and ground nutmeg

·         Light olive oil, for shallow-frying

1.       Heat 60ml extra-virgin olive oil in a large, deep-sided frying pan over medium heat, add onion and sauté until golden (12-15 minutes), Set aside to cool.

2.       Meanwhile, preheat oven to 170C. Blanch tomatoes until skins split (30 seconds), then refresh. Peel, halve over a bowl, discard seeds and reserve liquid. Combine 60ml liquid (reserve remainder) with tomato paste and 125ml water in a large bowl. Stir well to dissolve tomato paste, then add veal, herbs, flour, spices and cooked onion, season well, mix thoroughly and refrigerate to rest (1 hour).

3.       Meanwhile, place tomato halves cut-side down in a roasting pan lined with baking paper, drizzle with 60ml extra-virgin olive oil, season to taste and roast until starting to caramelise (30-40 minutes). Cool slightly, and then pulse in a food processor with remaining tomato liquid until coarsely chopped. Season to taste and keep warm
4.   Shape veal mixture into walnut-sized keftedes and place on a tray (makes about 40 balls). Heat remaining extra-virgin olive oil in a frying pan over medium heat. Dust keftedes with flour and fry in batches, turning occasionally, until golden and cooked (6-8 minutes). Serve hot with roast tomato sauce

This recipe is from the March 2010 issue of Australian Gourmet Traveller but i did it without the vine leaves

http://www.gourmettraveller.com.au/keftedes-with-tomato-mint-and-parsley-and-crisp-vine-leaves.htm

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