Mom’s meatballs with tomato sauce

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Mom’s meatballs with tomato sauce

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Ingredients

500 gr. ground beef ground twice
Half a cup Rusk Grated
4 tbsp. olive oil
2 eggs fresh, large
2 tsp. milk Fresh
2 tbsp. Feta cheese
2 cloves garlic melted
1 tbsp fresh mint finely chopped
1 pinch of οregano
freshly ground peppers
Sea salt
FOR THE SAUCE
500 ml tomato juice
1 tsp. sugar
1 medium-sized onion grated
2 cloves garlic mashed
1 shot of Ouzo
1 tbsp. Parsley chopped
Half a kg Basil chopped
Sea salt
freshly ground peppers
FOR THE LINGUINE
1 pack of linguine
150 gr. Kefalograviera cheese Grated
  • Medium

Ingredients

  • FOR THE SAUCE

  • FOR THE LINGUINE

Directions

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Mom’s meatballs with tomato sauce

Beloved taste of little Michalis

Meatballs are written loudly in the DNA of all Mediterranean people. However, no matter how we make them, either fried, or with lemonade, or with red sauce or even baked, it is a favorite flavor for young and old.

κεφτεδάκια, σάλτσα

Because I happen to be Michalis’ godmother, it seems that the child has a call to gastronomy. He is also very eclectic with his food and well-being in general.

The meatballs are his favorites and so one Sunday he made them completely himself, from a recipe he found on the internet that he of course adorned it with his own preferences in ingredients.

He laid the table himself and with his mom made the salad so that he could take care of us.

If I convince him he will give me the recipe with the amazing chocolate truffles he makes…

 

Mom’s meatballs with tomato sauce

By Michalis Nikas, student

Steps

1
Done

In a deep bowl, we beat the eggs and we add the milk.

2
Done

We add the grated rusk, feta cheese, garlic, mint, salt and pepper. We stir until the ingredients are homogenous.

3
Done

We add the ground beef and we knead well.

4
Done
3 hours

We cover the bowl and we leave it in the fridge for at least 3 hours.

5
Done
30 minutes

We take it out of the fridge, we leave it for 30 minutes at room temperature and we knead the meatballs in whatever shape and size we want.

6
Done

We fry the meatballs in a deep pan with hot olive oil and with the tongs we turn them on both sides for 2 minutes at a time.

7
Done

We spread absorbent paper on a plate and we place the meatballs from the pan.

8
Done

We prepare the sauce.

9
Done

We pour olive oil in the pot and we sauté the onion and garlic, stirring with a wooden spoon.

10
Done

We add ouzo and we let the alcohol evaporate.

11
Done

We add the tomato juice, parsley, basil, salt, pepper and sugar and we mix lightly.

12
Done
5 minutes

We let it simmer for 5 minutes and immediately after with a slotted spoon we put the meatballs.

13
Done
30-35 minutes

We close the lid and we simmer for 30-35 minutes.

14
Done

We prepare the linguine and we boil them according to the time indicated on the package to make them al dente. We strain them.

15
Done

We serve the linguine on a plate and we put the meatballs with the sauce on top and we sprinkle with cheese.

TDriver

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Quiche Lorraine with gruyere and bacon
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Tiramisu
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Quiche Lorraine with gruyere and bacon
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Tiramisu

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