Keftedakia me hilopites (Greek meatballs)

Name: Keftedakia me hilopites (Greek meatballs)
Cook time: 1 h
Yield: 4
Cuisine: Greek
Ingredients: 80ml extra virgin olive oil, plus extra; 2 brown onions, finely diced; 3 garlic cloves, finely grated; 650g chicken mince; salt flakes and freshly ground black pepper; 80g panko breadcrumbs; 80g parmesan, finely grated; 1 tbsp porcini powder* (optional); 1 tbsp dried Greek oregano; 2 tsp chicken stock powder; 2 tsp ground cinnamon; ½ tsp ground white pepper; ½ lemon (for zest and for squeezing at the end); 1 egg; ½ bunch of flat-leaf parsley, leaves finely chopped; 1 litre chicken stock; 1 litre water; 250g hilopites** (or similar egg noodles, broken); ½ bunch of basil, leaves picked

Karen Martini

February 16, 2023

A Greek spin on spaghetti and meatballs.William Meppem

Time:30 mins - 1 hourServes:4

Meatballs with pasta sounds robust but, at its heart, this is a nourishing, still quite light dish of chicken meatballs and classic Greek egg noodles (hilopites), the lemon and basil giving it the most divinely fragrant lift. I love dishes like this, which can be eaten either hot or cold. Pair it with some good bread and a mixed-leaf salad or wilted greens. A handful or two of frozen peas would be a great addition; just toss them in before the dish goes into the oven.

Ingredients

80ml extra virgin olive oil, plus extra
2 brown onions, finely diced
3 garlic cloves, finely grated
650g chicken mince
salt flakes and freshly ground black pepper
80g panko breadcrumbs
80g parmesan, finely grated
1 tbsp porcini powder* (optional)
1 tbsp dried Greek oregano
2 tsp chicken stock powder
2 tsp ground cinnamon
½ tsp ground white pepper
½ lemon (for zest and for squeezing at the end)
1 egg
½ bunch of flat-leaf parsley, leaves finely chopped
1 litre chicken stock
1 litre water
250g hilopites** (or similar egg noodles, broken)
½ bunch of basil, leaves picked

Method

1. Preheat the oven to 190C fan-forced (210C conventional).
2. Heat the 80ml oil in a large frying pan over medium heat. Add onion and garlic and cook for about 3 minutes until softened, then transfer half to a food processor.
3. Add 200g of the chicken mince to the pan with the onion and fry until golden, breaking up any lumps as you go. Season with salt and pepper, then spread out in a flameproof dish (about 36cm x 30cm).
4. Add the remaining mince to the food processor with the panko, parmesan, porcini powder (if using), oregano, stock powder, cinnamon, white pepper and lemon zest, then season with salt. Blitz for 30 seconds, then add the egg and blitz for another 30 seconds or so until well combined. Mix the parsley through by hand. Lightly oil your hands and roll the mixture into walnut-sized meatballs.
5. Bring the stock and water to a simmer in a large saucepan, then take off the heat.
6. Heat a little oil in a frying pan over high heat. Add meatballs in batches, rolling around to seal on all sides, then set aside.
7. Once all meatballs are sealed, place the flameproof dish over a medium heat. Add the uncooked noodles and a splash of oil. Season and stir through, then add all the hot liquid and the meatballs, stirring to distribute evenly. Transfer uncovered dish to the oven. Cook for 15 minutes, then stir through and cook for another 15 minutes, or until pasta is done.
8. To serve, scatter over the basil, squeeze over the lemon and drizzle with a little oil if some gloss is needed.
*Available from fine food grocers
**Available from Greek and Mediterranean supermarkets