I just found this recipe that I think might be the meatballs. Could you
just confirm if it is? And I just put the book on my library list and I look forward to browsing it.
Baked Meatballs With Walnuts, Almonds & Prunes
"Foods of the Greek Islands.''
1 medium onion, quartered
1/2 cup coarsely chopped flat-leaf parsley
3 tablespoons freshly squeezed lemon juice
1 pound lean ground veal or beef
1/2 cup ground almonds
1/2 cup ground walnuts, plus 20 walnut halves
1/3 cup pine nuts
1/3 cup toasted breadcrumbs
1/4 cup olive oil + more for brushing
1 large egg, lightly beaten
1 teaspoon Aleppo pepper or pinch of crushed red pepper flakes
1/2 teaspoon salt
20 pitted prunes
1 cup chicken or beef stock
2/3 cup dry red wine
3 tablespoons red wine vinegar
Sprigs of flat-leaf parsley for garnish
In a food processor or blender, combine the onion, chopped parsley and lemon juice and pulse to chop. In a large bowl, combine the onion mixture, the meat, almonds, chopped walnuts, pine nuts, breadcrumbs, oil, egg, pepper or pepper flakes and salt and knead into a homogenous mixture. Cover and refrigerate for at least 30 minutes and up to 4 hours.
Preheat the oven to 450 degrees.
Shape 1/4-cup portions of the meat mixture into oval balls and arrange in a 13 x 9-inch baking dish. Brush the balls with oil and bake for 15 minutes. Meanwhile, insert 1 walnut half into each prune (you may need to halve the larger walnuts). Reduce the oven temperature to 400 degrees. Arrange the stuffed prunes between the meatballs, add the stock, wine and 1-2 tablespoons of the vinegar and bake for 15 to 20 minutes more. Baste with the pan juices, turn off the oven and leave the dish in the oven for 5 minutes.
Taste the sauce and adjust the seasonings with vinegar, salt and/or pepper or pepper flakes. Garnish with sprigs of fresh parsley and serve.
just confirm if it is? And I just put the book on my library list and I look forward to browsing it.
Baked Meatballs With Walnuts, Almonds & Prunes
"Foods of the Greek Islands.''
1 medium onion, quartered
1/2 cup coarsely chopped flat-leaf parsley
3 tablespoons freshly squeezed lemon juice
1 pound lean ground veal or beef
1/2 cup ground almonds
1/2 cup ground walnuts, plus 20 walnut halves
1/3 cup pine nuts
1/3 cup toasted breadcrumbs
1/4 cup olive oil + more for brushing
1 large egg, lightly beaten
1 teaspoon Aleppo pepper or pinch of crushed red pepper flakes
1/2 teaspoon salt
20 pitted prunes
1 cup chicken or beef stock
2/3 cup dry red wine
3 tablespoons red wine vinegar
Sprigs of flat-leaf parsley for garnish
In a food processor or blender, combine the onion, chopped parsley and lemon juice and pulse to chop. In a large bowl, combine the onion mixture, the meat, almonds, chopped walnuts, pine nuts, breadcrumbs, oil, egg, pepper or pepper flakes and salt and knead into a homogenous mixture. Cover and refrigerate for at least 30 minutes and up to 4 hours.
Preheat the oven to 450 degrees.
Shape 1/4-cup portions of the meat mixture into oval balls and arrange in a 13 x 9-inch baking dish. Brush the balls with oil and bake for 15 minutes. Meanwhile, insert 1 walnut half into each prune (you may need to halve the larger walnuts). Reduce the oven temperature to 400 degrees. Arrange the stuffed prunes between the meatballs, add the stock, wine and 1-2 tablespoons of the vinegar and bake for 15 to 20 minutes more. Baste with the pan juices, turn off the oven and leave the dish in the oven for 5 minutes.
Taste the sauce and adjust the seasonings with vinegar, salt and/or pepper or pepper flakes. Garnish with sprigs of fresh parsley and serve.