Keftedes me Saltsa Verikoko--Meatballs in an Apricot Sauce

Tapas, meze, appetizers, canapes, antipasti ... however you label them, these small bites are often the best part of a meal. Seriously, isn't it so much better sampling a variety of small dishes rather than taking 20-something bites of the same one?

I can't imagine a better place to enjoy tapas than Spain--I've been to authentic Spanish restaurants here in New York numerous times but I long to taste the "real" thing in a rustic tapas bar in beautiful Barcelona. Being that a trip to Spain is not on the horizon (although a trip to Greece is looming--in fact I'll be leaving just one month from today), I love, love, love visiting Nuria's Spanish Recipes and submerging myself in the Spanish culture and cuisine which she so eloquently shares with her readers.

If you haven't heard, the latest ATOM event--hosted by Tony Tahhan of Olive Juice--is focusing on the Tapas of Spain and what better way to take a quick trip to lovely Spain than by cooking up your own tapas. So head on over to Nuria's site and get a taste of Spain; then head on over to your kitchen and put together some delectable tapas.

I put together these meatballs in a sweet and tangy apricot sauce for the ATOM event. They are amazingly flavorful little bites of minced pork and beef flavored with fresh herbs and served with a refreshingly simple sauce of apricots and yellow bell peppers. Try them, you won't be disappointed.

**Note: This was my second attempt at making these keftedes/meatballs. The first came about when I had one too many apricots laying around and decided to cook some meatballs in a fresh apricot sauce. But the fresh apricots added directly to some onion, garlic and fresh herbs and cooked until softened didn't impart the flavor I was looking for. They were actually much more tart than sweet and although my husband was left extremely satisfied with the dish, I was less than pleased. That's why with this second attempt I included apricot preserves, which you can very simply make by cooking down some fresh apricots with some sugar, water and a few drops of lemon juice. The sweetness from the preserves was a must for me and took the sauce/chutney to an entirely different level.

Keftedes me Saltsa Verikoko--Meatballs in an Apricot Sauce

1/2 pound ground beef

1/2 pound ground pork

1 egg

1 onion

1/4 cup cilantro

1/4 cup parsley

2 cloves garlic

Salt and pepper, to taste

1/4 cup breadcrumbs

For the Apricot Sauce:

2 yellow peppers, diced

2 celery stalks, chopped

1 onion, finely chopped

1 garlic clove, minced

Dash of cayenne pepper

Dash of chili powder

1/2 cup apricot preserves (see **note above)

Olive oil, for sauteing and frying

In a food processor, combine one onion, 2 cloves garlic, the cilantro and the parsley and pulse until processed. In a large bowl combine the ground beef and pork with the onion mixture, the egg, the breadcrumbs, salt and pepper. Cover with plastic wrap and refrigerate for about an hour.

Heat some olive oil in a large skillet over medium-high heat. Form the meat mixture into small balls and fry in the oil until browned well on each side.

Meanwhile, heat a couple tablespoons of olive oil in a separate saute pan and add the chopped onions, celery and minced garlic. Stir in the yellow pepper and cook until softened, about 5 minutes. Add the apricot preserves, cayenne pepper and chili powder and stir well. Cook for about 10 minutes, adding some water to thin the sauce out if necessary. Season well with salt and freshly ground pepper.

When ready to serve, pour some of the sauce over the meatballs and sprinkle with additional parsley or cilantro.

Pastitsio Me Damaskina apo tin Syro--Pastitsio with Prunes from Syros

Pastitsio is one of my favorite foods, so when I heard that the latest A Taste of the Mediterranean event hosted by Tony Tahhan and Peter Minakis was going to focus on Greece and more importantly, pastitsio, I was thrilled. I have to admit though, I was almost all pastitsio-ed out as I recently used a bit of creative energy to put together this version for the Royal Foodie Joust. But then again, I don't think I can ever get sick of pastitsio ...

Pastitsio is a rustic dish with plenty of comfort-food appeal and it's one I quickly associate with family and friends as it so often graced our table for Sunday family meals, holidays, parties, etc., growing up. Every Greek family--living abroad or in Greece--has a recipe for pastitsio similar to others but perhaps slightly different (say, with a varying herb or spice or even a slightly different technique).
My family's recipe which my mom gave to me seven years ago when I was first married, was an instant hit with my husband who was thoroughly impressed by my pastitsio-making ability--for him a tell-tale sign of a good wife ... too bad I never roll out my own phyllo dough, then maybe I'd be perfect?!

Getting back to the recipe: our original family recipe features a cinnamon-flavored meat sauce between layers of long Greek noodles topped with a rich and creamy bechamel scented with nutmeg and sprinkled with cinnamon before baking. For the ATOM event, however, I wanted to post about something a little different. So I adapted a recipe I read in Aglaia Kremezi's Foods of the Greek Islands (I know, I know; I have to stop discussing recipes from this one book) in which she features a pastitsio from the island of Syros. What's interesting is Kremezi notes she found the original recipe in a book published in 1828 in Ermoupolis, the capital of the Greek island of Syros, and written by an unknown author.

I made a few changes to Kremezi's original recipe, which itself sounds quite good and will definitely be one of my next party foods. The original recipe calls for a meat sauce of ground veal or beef flavored with bacon (she had me at bacon!), onion, bone marrow, sweet wine, cinnamon and prunes. I omitted the bone marrow and--although not included in the original--I added a couple tablespoons of tomato paste to the sauce. Kremezi then combines the meat sauce with cooked ziti, grated cheese, milk and nutmeg and packs the mixture in a casserole dish lined with puff pastry. I layered the meat sauce with long noodles and topped it with a lighter version of my family's bechamel since the meat sauce includes that ever-so yummy, but quite fatty, bacon.

Kali Orexi!

Pastitsio me Damaskina apo tin Syro/Pastitsio with Prunes & Bacon from Syros
(Adapted from a recipe in Aglaia Kremezi's Foods of the Greek Islands)
Makes a 13x9 inch pan

1/4 pound bacon, chopped
1 large onion, finely chopped
1 1/2 pounds combination of ground veal, pork and beef
1/2 cup Mavrodaphne, Marsala or Sherry
3/4 cup water
2 tablespoons tomato paste
2 cinnamon sticks
15 pitted prunes, chopped
Salt and freshly ground pepper to taste

1 pound of Pastitsio No. 2 Macaroni

4 1/2 cups milk
4 tablespoons butter
8 tablespoons flour
3/4 cup grated Kefalotyri or Pecorino Romano
1 teaspoon grated nutmeg
3 eggs
Ground cinnamon, for sprinkling


In a large skillet, brown the bacon until crisp. Remove to a plate and set aside. Add the onions to the skillet and saute until soft. Stir in the ground meat and saute, stirring, until no longer pink. Add the wine to the skillet and boil for a minute or so. Reduce the heat, add the water, tomato paste, cinnamon sticks, salt and pepper to taste, cover and simmer for 10 minutes. Remove from the heat, discard the cinnamon sticks and stir in the prunes. Set aside.

Heat the milk and butter in a large saucepan. Once the butter has melted, begin whisking the flour in a little at a time, stirring constantly. Once the bechamel has thickened, stir in the grated cheese, the nutmeg and salt and pepper to taste. Remove from the heat and whisk in the eggs one at a time, incorporating well after each addition.

Meanwhile, boil the macaroni until al dente. Drain the pasta and begin layering the pan first with macaroni, then the meat sauce, then macaroni and finally the bechamel. Sprinkle with cinnamon and bake in a 375 degree oven until golden.

Note: Pastitsio is not a dish you serve immediately upon baking. In fact, bake your pastitsio as early in the day as possible, let cool completely (uncovered) and then re-heat before serving. This will ensure your pieces stay intact. (I let the pieces shown here cool for an hour before cutting, yet I think they could have used a bit more cooling as they were still very hot when sliced and the bottom layer didn't hold up as well as I would've liked.)