“Mom’s” meatballs by Lenia

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“Mom’s” meatballs by Lenia

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Ingredients

1 kg of ground beef grounded once
2 large dry onions grated
1 Tomato ripe, grated
3 tbsp. wine vinegar
1 fresh egg
οregano or thrumbi
1 tbsp. mint fresh, finely chopped
Freshly ground pepper
Sea salt
3 slices of stale fermented bread
1 glass of milk
FOR FRYING
olive oil for frying
flour
  • Medium

Ingredients

  • FOR FRYING

Directions

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“Mom’s” meatballs by Lenia

Guaranteed nostalgic taste

The meatballs are deeply engraved in the DNA of the Greeks. There are many versions and each of us recalls his mom’s meatballs.

The secret to success is good quality meat and strong vinegar to “break” the fibers. The fermented bread with the milk gives a special taste and the fresh egg binds the dough. If we want we can add a little cumin.

If some meatballs remain for the next day, even better.

“Mom’s” meatballs by Lenia

Steps

1
Done

We put the bread in a bowl and soak it with milk. We squeeze it well in our palms.

2
Done

We grease a bowl with olive oil and put the minced meat inside.

3
Done

We open a hole in the middle and add the vinegar, onions, egg, tomato, mint, salt, pepper, parsley, oregano and bread.

4
Done

We knead the minced meat well until all the ingredients are homogenous

5
Done
3 hours

We cover with transparent film and put the minced meat for 3 hours in the refrigerator.

6
Done
30 minutes

We shape the meatballs into the shape we want and leave them for 30 minutes, at room temperature.

7
Done

We flour the meatballs and shake them before putting them in the pan.

8
Done
3 minutes

We put olive oil in a deep pan and heat it, we must cover half of the meatballs. We fry for 3 minutes on each side and turn carefully with tweezers.

9
Done

We place an absorbent paper on a plate and spread our meatballs on it.

TDriver

κρητική, καρυδόπιτα, αμύγδαλα
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Walnut pie
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Furtalia from Andros
κρητική, καρυδόπιτα, αμύγδαλα
previous
Walnut pie
next
Furtalia from Andros

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