Thessalian meatballs - as a side dish, you can add tomatoes cut into slices on one side, and on the other, old sheep's or cow's cheese cut into cubes and sprinkled with hot ground pepper. Garnish with green olives, but if you don't have them, you can also use pickled cucumbers cut into rings.
Thessalian meatballs - Ivana Mitrović - Recipes and Cookbook online
Thessalian meatballs - as a side dish, you can add tomato cut into slices on one side, and on the other, old sheep's or cow's cheese cut into cubes and sprinkled with hot ground pepper. Garnish with green olives, but if you don't have them, you can also use pickled cucumbers cut into rings.
- 300 g of pork (minced)
- 50 g of walnuts (ground)
- 1 slice of bread (old)
- 1 tablespoon of parsley (finely chopped)
- 2 price of garlic
- 1 cup of breadcrumbs
- 1 teaspoon of salt
sos
- 3 dl yogurt
- 6 price of garlic (crushed)
- 1/2 lemon juice (squeezed)
- 1 teaspoon of parsley (finely chopped)
- In a deep bowl, mix minced meat, ground walnuts (or finely chopped), parsley leaves, water-soaked and drained bread, crushed garlic, salt and pepper. Knead well and form meatballs from the meat mixture.
- Fry them for ten minutes, then when they are nicely browned on all sides, remove them from the oil on a paper towel.
- In another bowl, mix all the ingredients for the sauce, with the garlic first crushed.
- Serve the meatballs on green salad leaves and pour the resulting sauce over them.
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