Between reading the elements of typographic style and designing the layout of my new printed portfolio, I take a quick brake and post a recipe of my greek- island style meatballs. Although I cooked them a week ago the taste is still fresh in my memory and since a dear friend requested the recipe, I decided to write about it.
It is a quite simple dish which takes minimum time to prepare and cook if you decide to fry the meatballs. My version is a little bit different than Irene's one, the cook from Valmas taverna from which I took the recipe. I will point out the differences and you decide which road you choose.
Meatballs in tomato sauce
1/2 kilo of minced organic minced beef and 1/2 kilo of organic minced lamb (1 kilo of minced beef according to Irene)
1 big red onion grated
1 ripe beef tomato grated ( or 100g of chopped tomato can)
1 sprig of fresh mint (or i tbsp of dry mint)
one bunch of fresh dill
salt, fresh grounded pepper
1/2 kilo of a two day old moistened bread
2 eggs
1 tbsp of vinegar ( to make the minced meat angry as Irene told me)
Tomato sauce
1 clove of garlic chopped
1 onion chopped
300g of a chopped tomato can
1 tbsp of tomato paste
1 tbsp of sugar
First, I will mix al the ingredients for the meatballs in a bowl and put the mixture in the fridge for an hour, at least. In a thick-based pan I heat a tbsp of olive oil. Gradually I add the onion and the garlic and stir until they have softened and turned gold. Meanwhile I have rolled the minced meat into balls ( I made 20 meatballs) and fry them in bunches in a frying pan, just to get some colour on both sides. I put them in the pan on top of the onion and garlic and add the chopped tomatoes and tomato paste. I lower the heat and let them cook for 20 minutes or until the meatballs are cooked all through.
In Irene's version we omit the tomato sauce and heat the meatballs in a thick-based shallow frying pan with the addition of nut or vegetable oil which covers one half of them.
1 big red onion grated
1 ripe beef tomato grated ( or 100g of chopped tomato can)
1 sprig of fresh mint (or i tbsp of dry mint)
one bunch of fresh dill
salt, fresh grounded pepper
1/2 kilo of a two day old moistened bread
2 eggs
1 tbsp of vinegar ( to make the minced meat angry as Irene told me)
Tomato sauce
1 clove of garlic chopped
1 onion chopped
300g of a chopped tomato can
1 tbsp of tomato paste
1 tbsp of sugar
First, I will mix al the ingredients for the meatballs in a bowl and put the mixture in the fridge for an hour, at least. In a thick-based pan I heat a tbsp of olive oil. Gradually I add the onion and the garlic and stir until they have softened and turned gold. Meanwhile I have rolled the minced meat into balls ( I made 20 meatballs) and fry them in bunches in a frying pan, just to get some colour on both sides. I put them in the pan on top of the onion and garlic and add the chopped tomatoes and tomato paste. I lower the heat and let them cook for 20 minutes or until the meatballs are cooked all through.
In Irene's version we omit the tomato sauce and heat the meatballs in a thick-based shallow frying pan with the addition of nut or vegetable oil which covers one half of them.
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