Description
Flavored Greek mini meatballs in a spicy tomato sauce. Its name derived from the name of the old Greek city of smyrni (in the present. BP. Izmir-Turkey).
Ingredients
-
Minced meat
500 g
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Bread
4 slice
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Milk
-
Garlic
4 tooth
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Onion
2 piece
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Olive oil
80 g
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Parsley
0.5 coup
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Salt
-
Black pepper
-
Cumin
2 Tbsp
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Carnation
0.333 tsp
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Tomato
6 piece
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Sugar
1 tsp
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Semi-dry red wine
1 cup
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Chicken egg
2 piece
Cooking
In a bowl, mix the mince, eggs and bread previously soaked in milk.
Add the finely chopped onion, garlic, parsley, olive oil.
Next, put salt, pepper, cumin, cloves. The aroma from the stuffing needs to be very strong!!! This is important!!! Mix everything with your hands for 5 minutes and leave the meat to rest for 30 minutes.
Formed mini patties oblong shape, dip them in flour.
Fry in hot oil with 2 sides until buying svetlo brown
Put cutlets in baking pan. Note: take a small pan and tightly lay patties. So better hold the sauce. In the photo, I made a mistake with the size of the pan. But shifting is not. Put the chopped tomatoes.
In a frying pan in which we fried Sugiyama without removing from heat add the wine and
Chopped onion, garlic, tomatoes. Add salt, pepper, a little cumin and mix well.
Stew it for 5 min.
Pour the sauce in the pan with Sugiyama, trying to distribute it evenly. Bake in the oven at 200' 20-25 min.
Serve with rice or pasta, or potatoes.
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