We used lamb.
“Instead of using breadcrumbs, we use the soft white bread, and wet it. It gives it a nice fluffiness. My mom takes the crust off.” – Victoria
It’s possible that this was doubled, so add to taste.
“I like to buy a good sauce, like the Pomi brand.” – Lisa
Preheat the oven to 350°F. Combine the ground round, ground pork/lamb, onion, and garlic in a large bowl. Soak the bread slices in water, squeezing out the excess liquid, and crumble into the bowl. Add cumin, olive oil, salt and pepper. Mix everything together by hand.
Roll the meatballs in an oval shape, and place each on a cookie sheet lined with aluminum foil and drizzled with a little olive oil. Bake the meatballs until they are golden brown on the outside, or look almost fully cooked (you don’t want to overcook them!).
“Traditionally, people fry them. We stopped doing that years ago, and it’s just as good.”
While the meatballs are baking, add the tomato sauce, chopped tomatoes, cinnamon, curry powder, olive oil, salt, pepper, and red wine (optional) in a large pot. Let the sauce simmer on low. When the meatballs are almost done, carefully place them in the sauce. Cover the pot and let it cook on low to medium heat for 15-20 minutes (or until you think it’s done). Add more salt and pepper to taste.
Serve with orzo, rice, or mashed potatoes. “In the restaurants they serve it with thick French fries,” Victoria tells me. Lisa fries up a batch, and we’re ready to eat.
“We don’t need a salad,” Lisa insists, as she sets the table. “We’ll take out some Greek cheese, some olives, and make it authentic. If we’re going to mess up and eat a lot of fatty foods, might as well go all the way.”