Kadrikos
Kadrikos
Meatballs adorned with sticks of Swiss Chard spinach leaves in lemon sauce. A special festive dish for a holiday. It takes a little effort to make them, but it’s worth it, believe me.
Serves 4-6; Prep time, 30 min.; Cook time, 50 min.
Ingredients:
- ½ kg. (about 1 lb.) aged fresh beef (neck and ribs)
- 1 onion, chopped fine
- 4 garlic cloves, chopped fine
- 4 Tbsp. parsley, chopped
- 2 eggs
- Slices of challah, soaked in water and wrung out well or 4 Tbsp. bread crumbs
- 1 tsp. salt, 1 tsp. black pepper
Coating:
- 1 c. flour on a square of parchment paper
- 2 eggs, beaten with 1 Tbsp. water and a pinch of salt
Sauce:
- 2 Tbsp. oil
- 2 cloves garlic, chopped
- Juice of 2 fresh lemons
- 2 c. water
- 2 Tbsp. parsley, chopped
Preparation:
- Grind meat with wrung-out bread. Add onion, garlic, parsley, eggs, and seasonings.
- Combine until mixture is uniform. Set aside for 10 minutes.
- Separate the white from the green on the chard stems and cut into pieces 8-10 cm. long (3-4 in.).
- Peel a thin layer off the ends on both sides (threads).
- Boil 5 minutes in a little water mixed with juice of half a lemon.
- Rinse and strain.
- Take the meat mixture and form elongated meatballs.
- Take 3 leaves and fasten / wrap around each meatball.
- Immerse in flour and egg mixture.
- Fry in hot oil until golden-brown on both sides.
- Set fried balls in a single layer in a glass bowl.
- Sauce preparation: Fry garlic until golden-brown, add water, lemon juice, and seasonings. Bring just to the point of boiling and pour directly over the kadrikos / meatballs. Cover the bowl.
- Bake in oven preheated to 200°C (about 390°F) for ¾ of an hour and another 5 minutes uncovered or cook in a wide pot over low heat about 40 minutes.
Serve with white rice and decorate with roasted pine nuts.
