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Veal, mint & oregano meatballs in a rich tomato sauce (Keftedes) from From Venice to Istanbul: Discovering the Flavours of the Eastern Mediterranean (page 48) by Rick Stein

  • cinnamon sticks
  • minced veal
  • mint
  • onions
  • dried oregano
  • tomatoes
  • breadcrumbs

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Notes about this recipe

  • joneshayley on June 03, 2018

    I agree that the breadcrumbs can be halved, which achieves a lovely soft textured meatball. The sauce and herbed meatballs are a wonderful, surprisingly delicate combination. The meat carries the flavour of mint and the slight hint of wine really comes through. I’d make this again

  • stephengk on August 31, 2017

    Nice mint flavour but texture too soft for my taste. Would cut back considerably on breadcrumb. Usually in meatballs 10% is enough for me

  • JLDuck on June 17, 2016

    I used a minced lamb fillet. Worked very well.

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