Baked Macaroni with Beef and Cheese/Greek Meatballs 🌞

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Baked Macaroni with Beef and Cheese (Pasticcio)




2 cups uncooked ziti or elbow macaroni
3/4 pound ground beef
1 small onion, chopped
1 (15 ounce) can tomato sauce
1 teaspoon salt
1 1/2 cups grated Kasseri, Parmesan or Romano cheese
1/8 teaspoon ground cinnamon
1 1/4 cups milk
3 tablespoons butter or margarine
1/8 teaspoon ground nutmeg

Cook macaroni as directed on package; drain. Cook and stir beef and onion in 10−inch skillet until
beef is light brown; drain. Stir in tomato sauce and salt. Spread half the macaroni in a greased 8−inch
square baking dish; cover with beef mixture. Mix 1/2 cup of the cheese and cinnamon. Sprinkle over
beef mixture. Cover with remaining macaroni.
Cook and stir milk and butter in 2−quart saucepan until butter is melted. Stir at least half the milk
mixture gradually into beaten eggs. Blend into milk mixture in saucepan; pour over macaroni.
Sprinkle with remaining 1 cup cheese. Bake uncovered at 325 degrees F until brown and center is set,
about 50 minutes. Sprinkle with nutmeg. Garnish with parsley if desired.

Yields 6 servings.

from "The Greek Kitchen"
https://www.goodreads.com/book/show/123950865-the-greek-kitchen

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Greek Meatballs (Keftethes)



1 large onion, finely minced
1 tablespoon vegetable oil
1kg (2 1/4 pound) lean minced beef or lamb
2 cups unseasoned bread crumbs, moistened
in about 3/4 cup warm water
2 eggs, beaten
1 1/2 tablespoons finely chopped mint (if not available use chopped, dried mint)
2 1/2 teaspoons salt
Black pepper to taste
2 tablespoons Ouzo (optional)
1 1/2 tablespoons finely chopped fresh parsley
Plain flour
1 cup olive oil and corn oil mixed (you may
need slightly more)

Fry onions with vegetable oil over low heat until golden. Remove to a large mixing bowl.
Add meat and all other ingredients except flour and olive/corn oil mix. Knead for about
10 minutes or until mixture is a smooth paste.

Heat the oil mix in a large frying pan to the point of fragrance.

Meanwhile, start to shape mixture into balls about the size of a large marble by rolling lightly between
palms of hands, I suggest that you do them in batches of say 12 − 16, each batch being enough to space
evenly but separately in the frying pan.

As each meatball is formed place them on a large plate which has been liberally covered with plain
flour. When the batch is finished lightly roll the meatball in the flour. At this point the oil in the frying
pan should be just ready.

Put the batch of meatball into the pan (Use kitchen tongs as the oil is very hot).

Start on your second batch of meatballs, make them and place them on the floured plate. At this point
it is time to turn the meatballs over and when you have completed this roll the second batch in the flour.
Now it is time to remove the first batch from the frying pan using a slotted spoon or kitchen tongs and
place on paper towels to drain.
Put the second batch of meatballs into the pan to cook and carry on with the process until you have
finished the mixture.

These meatballs are deliciously light and delicately flavoured and you can serve them hot, warm or
cold or freeze for future use.

from "The Greek Kitchen"
https://www.goodreads.com/book/show/123950865-the-greek-kitchen

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