Monastery Style Meatballs

05/07/2013
"I wonder why monastery-style meatballs are the tastiest. Could it be for divine reasons?"
Preparation40 min.
Cooking80 min.
Тotal120 min.
Servings6
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Ingredients

  • mince - 17.5 oz (500 g) beef + 7 oz (200 g) pork
  • garlic - 4 cloves + 3 more
  • onions - 1 small head
  • savory - 1 tsp
  • cumin - to taste, ground
  • bay leaf - 1
  • salt
  • black pepper
  • tomatoes - 2.21 lb (1 kg)
  • oil - 1/3 cup (80 ml)

Preparation

Knead mince 4 cloves blend in the garlic, onions, salt, black pepper, cumin, a little cayenne papper, and 2 tablespoons oil. Mix well. Shape small balls and drop them to fry in preheated oil.

Peel the tomatoes, blanch them first for 20-30 seconds in hot water. Chop them finely. Heat the oil in a saucepan and fry the 3 cloves garlic briefly. Add tomato sauce and allow to boil until reduced by adding a bay leaf.

Finally, season this with salt and pepper. Place the meatballs in sauce and boil together for 10 minutes. Serve meatballs in a monastery with some crushed parsley.
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