Meatballs with tomato sauce

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Meatballs with tomato sauce

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Ingredients

750 gr. minced beef meat
350 gr. minced pork
200 gr. breadcrumbs
1 bunch Parsley finely chopped
5 sprigs of finely chopped mint ψιλοκομμένο
3 sprigs Parsley finely chopped
1 large dry onion finely chopped
1 cloves garlic crushed
2 eggs
Sea salt
Freshly ground pepper
1 pinch of cumin
1shot of Ouzo
For the sauce
4 crushed tomatoes
1 onion
1 tbsp. Brown sugar
1 tsp. Cinnamon powder
1 tsp. grated nutmeg
olive oil
salt
Freshly ground pepper
  • Medium

Ingredients

  • For the sauce

Directions

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Meatballs with tomato sauce

Emblematic dish of the Greek cuisine, a favorite dish that creates delicious memories… Through time it is present at the celebrations, the picnics and on school trips … We give you a delicious version with tomato sauce. Two are the secrets of meatballs, good kneading and as Aunt Sophia said, “must knead vigorously lifting the minced meat and turning it to «let it get air» and the watering with ouzo at the last minute”, so the meatballs get an excellent scent. Peeking in the microcosm of her kitchen, I always remember her throwing ouzo in her hands the time that she shaped them. These secrets eventually make a difference in the taste and I love sharing them with you …

Meatballs «like mom’s»

From the Vasiliki Gorgi, of the restaurant «Gia mia boukia» N. Makri

Published by Sissy Nika also at Emvolos.gr

Steps

1
Done
4 hours

First we prepare the minced meat.

In a basin put all the ingredients for the minced meat and knead vigorously with your hands until the mixture is homogenous. Cover the basin with transparent food film and place in the refrigerator to «rest» for at least 4 hours.

2
Done

Take the meat from the refrigerator and pour the ouzo.

3
Done
1 minutes

Knead again for a minute and thus our minced meat becomes aromatic.

4
Done

We shape meatballs of a moderate size and press lightly to make them flat. Let them «rest» until you make the sauce.

5
Done

Chop the tomatoes, onion and garlic.

6
Done

In a wide saucepan or deep skillet, sauté the onion and when golden brown, add the tomatoes, sugar, nutmeg, cinnamon, pepper and a little lukewarm water.

7
Done
10 minutes

Allow the sauce to simmer in a covered pan for 10 minutes stirring occasionally until it «thickens».

8
Done
4-5 minutes

Put the olive oil to «burn» in a deep pan and pour the meatballs using forceps. Let them fry turning them on both sides for 4-5 minutes.

9
Done

Remove them and leave them on a platter with kitchen paper to remove the excess oil.

10
Done

With a slotted spoon, put them carefully, one by one into the pot with the sauce.

11
Done
10 minutes

We bring to a boil, and after 10 minutes we serve them.

12
Done

The meatballs «tie» in harmony with rice, fried potatoes, mashed potatoes and pasta pens on which we also pour tomato sauce.

TasteDriver

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