Spicy meatballs in tomato and orange flavoured sauce

Another delicious version to cook Greek meatballs and enjoy a really hearty meal with family and friends! They are so versatile and they can be served with a wide variety of side dishes. Mashed or fried potatoes, pasta, rice pilaf or even roasted vegetables are a few great ideas

Adapted from "Cook Book" magazine of "ETHNOS" newspaper

Ingredients (for 6-8 people)

For the meatballs:

800gr. of ground beef (or mixed beef with pork)
2 eggs
3 cloves of garlic, minced
1 large yellow onion, grated
1 leveled tbsp of ground cumin

1 leveled tbsp of sweet ground paprika
1 leveled tbsp of dried oregano (or fresh)
salt
pepper
frying oil

For the sauce:
2-3 tbsp of olive oil
1 small yellow onion, grated
2 cloves of garlic, minced
2 small carrots, grated
1 sprig of thyme
1 tsp of ground sweet paprika
150 ml of white dry wine
1 tsp of sugar
800gr. of tomatoes concassé
200 ml of chicken stock
1 large orange (unwaxed), the zest

Method:
Put all the ingredients for the meatballs in a large bowl and knead thoroughly with your hands for 5-8 minutes. Cover the bowl with cling film and leave in the fridge for 30 minutes.

Shape the meat mixture into small balls and fry in hot oil on medium heat, turning frequently until golden on all sides. Transfer with a slotted spoon on to kitchen paper to drain.

In a saucepan warm the oil on medium heat and saute the onion, the garlic and the carrots for about 5-6 minutes, stirring with a wooden spoon.

Pour over with the wine and leave for 1 minute until the alcohol evaporates. Then add all the rest of the ingredients, stir and turn the heat to medium-low. Cover with the lid and simmer the sauce for 35-40 minutes. *** You want a thick sauce with most of the liquids gone but not dried out.

When the sauce is at the right state add in the saucepan the meatballs, discard the thyme sprig, gently stir to get coated by the sauce and cook for another 5-8 minutes.