Author Notes
came out of the blue —nikiv
Ingredients
- the meat
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500gr
mince meat
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half teaspoon
salt
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half teaspoon
black pepper
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1
beaten egg
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to your own taste
breadcrums
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1 tablespoon
oregano
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a big handfuls
chopped onion (preferably red ones)
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one
finely chopped clove of garlic
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one teaspoon
olive oil
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one teaspoon
thyme
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one
sprinckle of cayenne pepper
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1.5 Liter of vegetable stock
- the meatballs sauce
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one handful
chopped onion
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one
finely chopped clove of garlic
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one
courgette, finely chopped
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one
kg of fresh, finely chopped tomatoes or a big can of them
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herbs: salt, pepper, organo, cayenne, thyme...bayleaf
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olive oil, to bake
Directions
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take half of the onions and bake them in olive oil while adding some salt, pepper and cayenne pepper and garlic
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add this mixture to the raw meat and kneed it in thouroughly
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beat the egg and add it to the meat
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add the other dry and raw ingredients (except for the breadcrum)
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feel the texture of the meat and add breadcrum until soft little, non sticky balls can be made
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roll the balls and boil the for +/-10-15 min in the vegetable stock ( until they start changing colour)
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remove them from the stock but keep the stock for later use ( skimm off possible fat if you want to)
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take a big pan and bake the meatballs softly until they turn golden brown
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remove them from the pan and re-use the pan and the left over fat
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add the onion first, then the garlic and the courgette, after about 10 minutes, add the tomatoes
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spice the sauce, salt, pepper, 1 bayleaf, cayenne (depends how spicy you want it) more oregano, a little thyme
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let the sauce simmer for half an hour, add the meat balls and let the whole thing simmer for another half hour
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serve with pasta or fresh bread and enjoy
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