These traditional Russian meatballs are the ideal way to clear the fridge. Like many other cultures, Russia has its own form of meatballs, tefteli. Ideal for using up leftover meat, bread and vegetables, tefteli are a great winter comfort food.
1 lb (500 g) of lean pork or boneless chicken thighs;
1 lb (500 g) of veal;
2 large yellow onions, chopped coarsely;
2 tbsp of sherry vinegar;
1/2 tsp of baking soda;
3/4 tsp of salt;
1-1/2 tsp of sugar;
Juice of one lemon;
3 cloves of garlic, chopped;
1 cup (125 ml) of fresh (or panko) breadcrumbs;
1/2 cup (65 ml) of chicken or beef stock;
1 bay leaf;
2 tbsp (30 ml) of parsley, finely chopped;
2 tbsp (30 ml) of cilantro, finely chopped;
2 allspice;
1/2 tsp of nutmeg;
1/3 cup (80 ml) of flour;
1/4 tsp of cayenne pepper;
3 tbsp of vegetable oil;
Salt and pepper
1. Slice the meat into chunks and toss these in a non-reactive bowl with the lemon juice, one of the chopped onions, a generous spoonful of salt and several grinds of the pepper mill. Cover and refrigerate for at least three hours, tossing frequently to ensure that the marinade is evenly distributed.
2. Prepare the “onion jam”: Heat 1 tbsp of the vegetable oil, then add the remaining onion. Sauté for a few minutes, then add the baking soda, salt, and sugar and cook over a medium heat for approximately 15 minutes, stirring frequently. The mixture will turn very liquid as the onions dissolve in the solution. Then add the sherry vinegar and cook for an additional 3 minutes. The mixture will darken and take on the consistency of jam. Set aside.
3. Remove the onions from the marinated meat, then pass it through a meat grinder. Note that you can use a food processor for this, but a meat grinder will produce a more pleasing texture.
4. Fold the breadcrumbs, allspice and nutmeg into the “onion jam” then gently fold this mixture into the ground meat using a spatula or wooden spoon. Do not over-process. Cover and chill for 2-3 hours.
5. Combine the flour and cayenne pepper then sprinkle half of the mixture on to a shallow baking pan. Form the meatballs into the approximate size of a walnut, rolling them smooth between the palms of your hands. Immerse your hands into a bowl of cold water frequently to avoid sticking. Place the meatballs on the floured baking sheet, and then dust them with the remaining flour mixture from a small sieve.
6. Heat the remaining vegetable oil in a large sauté pan and then fry the meatballs in batches (so that they are not crowded in the pan) for approximately 10 minutes, turning them gently to ensure that they are crisp on all sides. When both batches are complete, place all of the meatballs in the sauté pan, then pour the chicken stock into the pan, cover, and let steam for 3 minutes. Add the parsley and toss very gently to distribute evenly.
7. Serve with a variety of dipping sauces, including tomato, lemon and caper, or salsa verde