Meatballs With Tomato, Manouri, And Feta Sauce

Step 1

Wash the potatoes well and boil them with their skin in a pot with plenty of cold salted water. As soon as the water boils, cook them for about 40 minutes or until they are soft. Drain them and let them cool enough to handle. Peel them and leave them on a plate. In the meantime, fill a pot with 2 liters of water with 1 tsp. tablespoons of coarse salt.

Step 2

As soon as the boiling starts, add the beans, press them with a fork to submerge and let them boil for 8-10 minutes. Take out the buns with a fork in a strainer to drain well, reserving 1 cup of the water they boiled for the feta sauce. We chop them. Mash the potatoes with a fork (or with a masher) in a large bowl. Add the buns and mix well. Add the tomato, eggs, cheese, breadcrumbs, salt and pepper.

Step 3

Mix very well until you make a thick and thick mixture that can be shaped. With a tablespoon, take portions of the mixture and shape them with oiled hands into small meatballs, which we lightly flour, shaking off the excess flour. In a large and heavy non-stick pan, pour olive oil (2 cm in height) and heat it over medium to high heat. As soon as it burns, fry the meatballs in batches for about 2 minutes on each side, until they are evenly browned. Remove them from the pan with a slotted spoon and let them drain on kitchen paper.

Step 4

Feta sauce: Strain the water in which we boiled the feta cheese and reserve 250 ml (1 cup). Put the feta cheese, the cream cheese, the olive oil, the ginger, the garlic if using it and freshly ground pepper in the blender and start to mash, gradually adding as much water as needed (from boiling the herbs) until a fluid and soft sauce is created. Serve the meatballs warm with the feta sauce on the side.