Wonderful juicy meatballs in red tomato sauce, fluffy, delicious. with a velvety taste will excite you. For your Sunday table, or for an appetizer in the middle of a festive table that will definitely steal the show.
For the meatballs:
- 250 g ground beef
- 250 g minced pork
- 1 large dried onion, finely chopped or passed through a grater (with its 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 medium ripe tomato grated on a grater (without skin and seeds)
- 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 ouzo for making.
For the sauce:
- 1 chopped onion
- 2 tablespoons chopped garlic
- 1 κ σ πελτέ
- ¼ κ γ sugar
- 1 tbsp chopped mint
- 1 tbsp chopped basil
- Salt-pepper-olive oil
- ½ kilo of ripe tomatoes, peeled without seeds passed in the grater or tomato juice
- 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, dipping our hands in ouzo in which we have diluted it with a little water. Personally, I like small and delicate mouthfuls, others like big ones.
- 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.
- In a deep frying pan, heat the oil and lightly sauté the onion, then the garlic, the pulp. Then add the tomato, and let it simmer for 10 minutes.
- Then add our spices, sugar and salt and pepper and dip the meatballs in and let them simmer for 8-10 minutes.