Meatballs with okra (Bamies me keftedes) from The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean (page 117) by Aglaia Kremezi

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute ground veal, ground lamb, or ground pork for ground beef.

  • PinchOfSalt on September 22, 2016

    This recipe is actually a combination of two found in the same book. There is a recipe for meatballs in a tomato-based sauce, and a separate recipe for okra in a different tomato-based sauce. I used the meatball recipe from the first recipe and the complete second recipe, placing the meatballs (no browning stage) directly in the baking dish with the okra, with the sauce poured over both for the final baking stage. This approach does not use the cinnamon sticks called for in the ingredients listed here on EYB, as they belong to the sauce in the first recipe. Anyway.... the result was quite tasty, even though the canned diced tomatoes that I used did not break down to the extent that one would expect of the grated tomatoes called out by the second recipe.

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