Makalo is a Macedonian gravy. You’ll find in the kitchens of northern Greeks’ home in Florina and Kastoria and I’ve read, as far south as Karditsa in Thessaly.

Makalo is basically a gravy. You have oil, (stock), spices and seasonings. My mom would often add a bit of tomato (that was our family’s twist).

It’s a sauce I remember my parents, aunts and uncles always ate. It’s a gravy made for dipping, poaching eggs or simmering  keftedes or chicken.

This dish is enjoyed in practically every household in western Macedonia. Obviously it’s a cooler temperature kind of dish…filling and very much Greek peasant food. Long ago I reckon Makalo was made to stretch ingredients out as much as possible to feed one’s hungry family.

Today, I’m offering up Makalo with Keftedakia (meatballs). I served this as appetizer at my last Greek Supper Club and it was a hit!

Makalo With Keftedakia

Recipe by Peter MinakiCourse: AppetizersDifficulty: Easy

Servings

6

servings

Prep time

30

minutes

Cooking time

20

minutes

Ingredients

• For the Keftedakia

• 1 lb. medium ground beef

• 1 lb. medium ground pork

• 1 cup grated onion

• 1 Tbsp. minced garlic

• 4 slices of white bread, soaked in milk and squeezed dry

• 1 large egg

• 4 level tsp. kosher/sea salt

• 1 tsp. black pepper

• 1/2 tsp. chili flakes

• 1 tsp. sweet paprika

• 2 tsp. dried Greek oregano

• 1/8 tsp. ground cumin

• For the Makalo

• 1/4 cup pan drippings or vegetable oil

• 3 Tbsp. flour

• 3 cups hot chicken stock (or water)

• 2-3 cloves of garlic, minced

• 1 tsp. smoked paprika

• 1 white tsp. white pepper

• salt to taste

Directions

• Combine all the ingredients in a bowl and mix well using your hands.
• Form palm-sized meatballs with your hands and reserve in a platter. Cover with cling-wrap and refrigerate for at least 2 hours.
• Before cooking, allow the keftedes to come back to room temperature. Place a large skillet on medium-high heat, add some oil and saute for 3-4 minutes a side. Reserve.
• For the Makalo sauce, using the same pan over medium heat, add oil if needed (there will be fat from the keftedes) and add flour and stir for a couple of minutes.
• Add stock, garlic, smoked paprika, white pepper and salt to taste. Simmer, stirring occasionally until sauce has thickened. Add keftedes back into the sauce to warm through.
• Serve on a platter, garnish with chopped fresh parsley or other herb.

Notes

• Add a garnish of smoked paprika oil: add 1/2 tsp smoked paprika to 1/2 cup vegetable oil into a jar. Place lid on, shake well, leave in a cool dry place for a day. Serve as a garnish or accent to a dish.