| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Greek | Greek, Meats, Sauces | 1 | Servings |
INGREDIENTS
| 1 | c | Tomato sauce |
| 2 | c | Dry red wine |
| 1 | Bay leaf | |
| 2 | Whole cloves | |
| 1/2 | t | Dried oregano or marjoram |
| Salt & freshly ground pepper |
INSTRUCTIONS
Prepare Keftedes Tiganites, but instead of frying, arrange close together on a baking pan approximately 8 x 11 x 2-inches. Bake for 10 minutes. Meanwhile, in a small pan combine the tomato sauce, red wine, bay leaf, cloves, oregano or marjoram, salt and pepper. Boil for 5 minutes then pour over the keftedes in the oven. Reduce the oven heat to 300 degrees and bake for 40 minutes. Remove the bay leaf and cloves and serve warm. From: "The Food of Greece" by Vilma Liacouras Chantiles, Avenel Books, New York. Typed for you by Karen Mintzias Sent to me by Bill <[email protected]>
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Nutrition (calculated from recipe ingredients)
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Calories: 154
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1325.4mg
Potassium: 1012.7mg
Carbohydrates: 15.3g
Fiber: 4.2g
Sugar: 10.4g
Protein: 3.5g