Meatballs with tomato sauce
Ingredients
- 500 grams mixed minced meat (pork - beef)
- 50 grams stale bread (soaked and pressed well)
- 150 grams onion (grated, with its juice)
- 50 grams sauce (tomato sauce)
- 25 grams olive oil
- 15 grams apple vinegar
- 1 medium sized egg
- salt (preferably)
- pepper (preferably)
- thyme (preferably)
- cumin (preferably)
- spearmint cut in chunk pieces (preferably)
- parsley cut in chunk pieces (preferably)
- flour (for frying)
- 100 grams olive oil (for frying)
- 3 green bell peppers (sliced into chunky strips)
- 1 Florina's pepper (sliced into chunky strips)
- 100 grams tomato sauce
- 2 tablespoons of tomato paste
- 200 grams water
- salt (preferably)
- pepper (preferably)
Instructions
- Put the minced meat into a bowl, add the rest of the ingredients and knead very well.
- Cover the minced meat with plastic wrap and let it in the fridge for 8-12 hours, if there is time.
- Mold the minced meat into 12 meatballs.
- Heat a frying pan and add olive oil.
- Flour half of the meatballs, slightly fry them from both sides and then remove them. You must fry them until golden, but make sure they are not entirely overdone. Repeat the exact same process with the rest of the meatballs.
- Once you are done with the meatballs, strain the cooking oil through a sieve, keep it aside and clean the frying pan using an absorbent paper.
- Add the cooking oil again at the frying pan, heat it and fry the bell peppers, until golden. Remove them again.
- Next pour the tomato paste into the hot oil and slightly heat it.
- Add the tomato sauce, water, season with salt and pepper, add a bit of oregano and let it boil.
- Once it begins to boil, add the meatballs and the bell peppers in the frying pan, cover lid and cook at medium to high heat, for 10-15 minutes roughly.
- Turn off the kitchen’s stove, remove the pan from heat and allow the food to cool down for 20 minutes.
meatballs, tomato sauce