A classic dish that reminds us the Sunday family meals at grandmas’ house!

30 min

Preparation

15 min

Baking
Time

8

Servings

Ingredient

  • 500gr. veal mince meat
  • 200gr. toast bread
  • 2 eggs
  • 60gr. olive oil
  • 2 garlic cloves
  • 1 onion
  • 100ml milk
  • 2tsp cumin powder
  • Mint
  • 20ml ouzo
  • 200gr. flour
  • Corn oil
  • Salt & pepper
  • For the sauce:
  • 1 onion
  • 1 garlic clove
  • 2tbsp tomato puree
  • 2 bay leaves
  • 300ml water
  • 1 cube of chicken broth
  • 400gr. tomato concasse
  • 1tsp sugar
  • 1 shot ouzo
  • For the serving:
  • 1 ½ pack spaghetti
  • Fresh mint

Execution

  1. Chop the onion and garlic, sauté in a pan with some olive oil for 15 minutes (low-intense heat). Place a bowl and fill it with milk, then add the toast bread in. Let it soak for 10 minutes.
  2. Mix up all the ingredients in a large bowl, except the flour and the corn oil. Add the toast bread and mix again. Put in the fridge for an hour.
  3. For the sauce: Chop the onion and garlic. Saute in a pot with olive oil, then add the tomato puree, the sugar. Mix up and pour over with ouzo. Add the rest ingredients and boil for 20 minutes.
  4. Make the meatballs and lightly roll them into the flour. Fry until golden. Transfer the meatballs in the pot with the sauce and mix up again. Serve with the pasta of your preference. Use some fresh mint as a toping.