What a wonderful birthday celebration for a wonderful woman, my cousin, Tasia! We gathered around a table of very simple Greek food. We had keftethes, Greek meatballs, and a recipe we call spaghetti and onions.
Κεφτέδες / Keftethes
2 pounds ground beef
2 large sweet, yellow onions
2 tablespoons butter
1 teaspoon sugar
1/2 teaspoon allspice
3 slices bread
1 tablespoon oregano
1 tablespoon Cavenders Greek Seasoning
Salt & pepper to taste
Vegetable or Canola Oil for cooking
Self-rising flour for dredging meatballs
Sauté onions in butter until transparent. Season with sugar and a little bit of Cavenders and oregano.
Wet bread with a little milk and mashup the bread.
Cool onions and mix with ground beef, bread, eggs and rest of seasonings.
Roll into balls and dredge in flour.
Cook in oil at medium heat. When brown on one side, turn over the meatballs.
Drain on paper towel.
Makes 30 meatballs.
(You may also bake these meatballs on a rack placed inside a pan. Bake at 400° For 15 to 20 minutes.)
Our recipe for spaghetti and onions is one of my favorite family recipes. It’s affectionately called poor people’s spaghetti and it’s way more delicious than it ought to be!
Μακαρονάδα / Spaghetti and Onions
Saute 3 large yellow onions in a stick of butter. Season while cooking with salt, pepper and a teaspoon of sugar. Sauté until onions are transparent with a bit of brown on the edges.
Cook two pounds of spaghetti in lightly salted water until tender (al dente). Rinse and drain noodles. Melt one stick of butter in spaghetti pan with a little salt. Cook until the butter burns. Return noodles to this pan and toss with fresh Parmesan cheese.