Sujukakia

01/11/2017
Topato
fromTopatoDarth Vader555359581
"And if the name sounds like a song, then the dish itself must be true culinary poetry."
Preparation25 min.
Cooking20 min.
Тotal45 min.
Servings3
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  • Rating4 out of 5

Ingredients

  • meatballs
  • veal mince - 10.5 oz (300 g)
  • red wine - 3 1/3 tbsp (50 ml)
  • bread - 1 slice
  • eggs - 1
  • garlic - 1 large clove
  • cumin - 1/2 tsp
  • nutmeg - 2 - 3 pinches
  • cinnamon - 1/2 tsp
  • black pepper - 1/2 tsp
  • tomato sauce
  • tomatoes - 14 oz (400 g) canned or 17.5 oz (500 g) fresh (peeled)
  • onions - 1 head (medium)
  • garlic - 2 cloves
  • cinnamon - 1 - 2 pinches
  • red wine - 1/3 cup (80 ml)
  • black pepper - 1/2 tsp
  • salt - 1 tbsp or universal spice
  • sugar - 1 tbsp

Preparation

Knead the mince, salt it to taste and mix it with the other ingredients for the meatballs. Be sure to soak the bread in the wine and squeeze it lightly.

Leave thus prepared mince in the fridge for 1 hour.

Shape elongated meatballs (8 total), roll them in a little flour and fry in a pan with oil. Take them out.

In the same pan, briefly saute the finely chopped garlic and onions.

Add the tomatoes, wine and spices for the sauce.

Let the sauce simmer about 5 min. and add the meatballs to it.

Lower the stove to a minimum, cover the pan with a lid and boil another 5-6 min.

Before serving, sprinkle with parsley.

Serve with boiled rice or potato salad and olives.find similar recipes here

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