Wonderful, fluffy, fragrant stuffed meatballs that we all love and are one of the most basic elements of the Greek Sunday table. We combine them with french fries or rice or puree, and they are one of the most favorite dishes of children.
- 300 g ground beef
- 300 g minced pork
- 2 onions, finely chopped or passed through a grater (with their liquids)
- 100 g of stale bread wet and well set
- 1 egg
- Or chopped mint
- 1 k royal dry
- 2 cloves garlic, finely chopped
- Or matte parsley
- 1 ripe grated tomato peeled without seeds
- 250 g Vermi cheese or mozzarella
- 1 tbsp thyme
- 2 tablespoons white vinegar
- Salt Pepper
- 1 shot of olive oil
- Flour and olive oil for frying as well as a little brandy for molding.
- Place the minced meat in a bowl and add the vinegar. Knead lightly and then add all the remaining ingredients. Our mixture should be fluffy, thanks to the liquids (tomato onion and vinegar). Knead very well until all the ingredients are incorporated everywhere, cover with a film and leave the minced meat in the fridge for about 1 hour to incorporate the flavors and aromas.
- Then we shape our meatballs into balls as many as the pieces that we have cut our cheese, dipping our hands in brandy in which we have diluted it with a little water. Personally, I like small and delicate mouthfuls, others like big ones.
- We take a ball of minced meat, and make a puddle. Then we place our cheese inside and with our hands we close again and create a ball again. We take care not to have cracks or gaps because during the frying the cheese will spill out and the oil will get dirty.
- Then we grind them and shake them to remove the unnecessary flour.
- Then we fry our meatballs in olive oil until half of the meatballs are covered.
- As soon as they come out, we place them on absorbent paper.