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To prepare this dish, we can use keftedes meat patties prepared the day before or also to make them up to date. This simple variety of herb-flavored chops in aromatic sauce is very tasty, so I strongly encourage you to try them. They taste great with ordinary bread, rice or orzo type pasta. Keftedes in tomato sauce can withstand reheating very well, so you can prepare more.
1. The bread should be soaked in water and drained from its excess. In the bowl, mix meat, onions, eggs, bread, garlic, herbs and spices. The resulting quite dense mass put in for an hour in the fridge.
2. From the mass, form small patties and coat them in flour. Fry in olive oil for browning, then drain off the excess on paper towels.
3. Fry the onion with oil, so that it softens and we add wine. Fry a moment and then add the tomatoes. If you use fresh tomatoes, you should first grate them with a coarse mesh, while when you add tomatoes from the can, it is good to mix them in the crusher. Season the sauce with garlic, laurel leaves, salt and pepper. We also add some water and a pinch of sugar if the tomatoes are too sour.
4. Cook sauce over low heat for about half an hour. It should thicken and excess water evaporate. Prepare previously prepared pork chops with a ready tomato sauce and cook together for 10 minutes.
5. If, during the preparation of the sauce, we add the orzo pasta to it, and then the dish is baked in the oven, we will receive a dish called Keftedakia Giouvetsi.
Καλή όρεξη!
Giouvetsi is a traditional Greek dish that can be prepared from various types of meat. It is a simple one-pot dish traditionally prepared in the oven, although it can also be prepared in a pot and eventually in the oven in the oven.
Papoutsakia is a traditional Greek dish made of eggplants, minced meat and béchamel sauce. The taste is very similar to moussaka, which is not surprising, because the list of ingredients of both dishes is almost identical.
Keftedes is one of the most popular Greek dishes. Under this name there are balls of minced meat seasoned with herbs, which they owe their interesting taste to. The Greeks also have several other uses for minced meat, but this recipe is the most basic and popular way.
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