Preparation time: 30 minutes
Cooking time: 35 minutes
Ingredients for 4 persons
- 4 small round loafs of bread
For the sauce
- 400γρ. KYKNOS Chopped tomatoes in tomato juice
- 1 tablespoon KYKNOS Tomato Paste Double Concentrated (28-30%)
- 4 tablespoons of olive oil
- 1 finely chopped onion
- 1 finely chopped garlic clove
- 1 glass of sweet red wine
- 1 cinnamon stick
- 1 bay leaf
- 2 balls all spice
- 1 teaspoon of sugar
- 150ml vegetable stock
For the meatballs
- 500gr. ground beef
- 1 onion, crushed
- 1 garlic clove, crushed
- 2 tablespoons of olive oil
- 100gr. of stale bread, soaked in water and squeezed
- 1 tablespoon of yogurt
- 4 tablespoons of chopped herbs (parsley, spearmint etc)
- 1 tablespoon of vinegar
- Salt and pepper
For serving
- 200gr. Mizithra cheese
Preparation
For starters, mix the ingredients for the meatballs, knead them and put in the fridge for 15 minutes.
In the meantime, pour the olive oil into a wide pot, and shimmer the onion and garlic. Add the tomato paste (remember, we always scratch the bottom of the pot) and deglaze with the wine. When the alcohol evaporates, add the rest of the ingredients and let the sauce boil over medium heat for 15 minutes.
Make small meatballs (the size of a nut) from the ground beef and fry them in the olive oil until brown - approximately 3 minutes. Remove from the frying pan and place them in some kitchen paper so that it will absorb the excess olive oil. After a couple of minutes, put the meatballs in the pot with the boiling sauce and cook on a low heat for 10 minutes.
The next step is plating, starting with the bread. Cut a small cap and remove the soft part of the bread, to make room for the meatballs and the sauce. Place them inside the bread, add some cheese and freshly ground pepper.
Tip
If you prefer to avoid frying the meatballs, you can always bake them in the oven, for 10 minutes.