Greek Style Meatballs in Creamy Tomato Sauce AKA Keftedes

Instructions: 

1. Serve with Greek Salad
   2. Begin by making the meatballs.
   3. Place the garlic in the food processor and pulse until minced. Add the onion and pulse
   until very finely chopped.
   4. Add the parsley and pulse until finely chopped and combined with the onion and garlic.
   5. Whisk the milk and egg together.
   6. Combine the ground beef, Italian sausage onion, garlic, bread crumbs (or almond flour), parmesan and all of the ingredients
   in a large mixing bowl.
   7. Mix well with your clean hands until combined.
   8. Cover the mixture with plastic wrap and refrigerate for at least one hour up to overnight if
   you can. This allows all of the flavors to really come together. I have made these in a hurry
   without refrigerating the mixture and it comes out very good.
   9. Form the meatballs into round golf ball sized pieces.
   10. Heat beef tallow in a frying pan. I like to use a cast iron pan since it retains heat very well.
   11. Fry the meatballs in batches of about 8 meatballs each time. They take 6-10 minutes to
   cook depending on their size. As soon as they turn a dark golden brown, remove them
   from heat. *do not drain the beef tallow!! Be sure to pour all the meatball drippings in with your sauce when the meatballs are done baking/frying. 
   12. To prepare the sauce, combine the garlic, onion, and oil in a sauce pan or pot and cook
   over medium low heat about 15 minutes or until soft and golden. Crush the garlic with a
   wooden spoon.

     13. Add the pureed tomatoes, salt, pepper, sugar, water, and oregano. Bring to a boil and
reduce to medium low. Cook until thick and reduced. About 15-20 minutes.
14. Add the meatballs and warm through.

15. add the cream and let simmer for a few mins longer. Top with fresh mozzarella.
16. Garnish with herbs or sliced scallions and serve with salad

Notes
This dish is fabulous with lots of sauce. Just add more pureed tomatoes and follow the
instructions, cooking the sauce (in a pot) until slightly thickened. Taste and adjust the seasoning
as needed. 
You may cook the meatballs on the barbeque grill or roast in the oven if you don’t want to fry
them. To roast them, place the meatballs on a baking tray and bake in the oven at 450 °F, 230
°C for 5-6 minutes on each side or until golden brown. They do not have to cook all the way
through since they will continue to cook in the sauce. Just get a nice brown color around them.