Smyrna meatballs
Ingredients for 3 people:
For the meatballs
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For the pilaf
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Let us start! Prepare the ground meat. Put the meat in a bowl and add 1tsp of salt, 1/2 tsp pepper, the breadcrumbs, the 25ml of olive oil, 10ml of vinegar and the crushed garlic. Mix well with your hands so all the ingredients are combined. Set aside and let's move on to the sauce.
You ill need a pot that has a wide bottom. Put the 25ml of olive oil to the pot and heat on medium heat. Once the oil is hot, add the tomato sauce and stir for one minute. Add the rest 10ml of vinegar. Stir for a couple of seconds and add the water, 1/4 tsp salt and 1/4tsp pepper. Mix and cover. Turn the heat to high and bring to a boil. Once the sauce starts boiling reduce the heat to medium. Time for the meatballs to enter!
Take approximately 40g of the meat in your hands and roll it to make the shape as shown in the picture. Place it in the sauce and make the next ones. Place them all in the sauce and reduce the heat to medium low. Put a lid covering the pot half way. Simmer like this for 30 minutes or until the sauce has reduced and thickened. Turn the heat off and place the lid on.
In the meantime you can prepare the pilaf. Put the olive oil with the butter to a pot and heat them till the butter melts. Add the allspice with the rice and stir. Keep stirring for one minute so the oil coats the rice. Add the water and bring to a boil on high heat with a lid on. Once the rice is boiling reduce the heat to medium low and simmer until all the water is gone. When it is ready remove from the heat, remove the lid, take a clean kitchen towel and put it over the pot. Put the lid back on tight and let the towel absorb all the moisture so the rice doesn't become sticky. In a small pan roast the almonds. When the rice is moisture free mix in the almonds.
Serve the Smyrna meatballs with rice and pour the sauce over the rice! Enjoy!
You ill need a pot that has a wide bottom. Put the 25ml of olive oil to the pot and heat on medium heat. Once the oil is hot, add the tomato sauce and stir for one minute. Add the rest 10ml of vinegar. Stir for a couple of seconds and add the water, 1/4 tsp salt and 1/4tsp pepper. Mix and cover. Turn the heat to high and bring to a boil. Once the sauce starts boiling reduce the heat to medium. Time for the meatballs to enter!
Take approximately 40g of the meat in your hands and roll it to make the shape as shown in the picture. Place it in the sauce and make the next ones. Place them all in the sauce and reduce the heat to medium low. Put a lid covering the pot half way. Simmer like this for 30 minutes or until the sauce has reduced and thickened. Turn the heat off and place the lid on.
In the meantime you can prepare the pilaf. Put the olive oil with the butter to a pot and heat them till the butter melts. Add the allspice with the rice and stir. Keep stirring for one minute so the oil coats the rice. Add the water and bring to a boil on high heat with a lid on. Once the rice is boiling reduce the heat to medium low and simmer until all the water is gone. When it is ready remove from the heat, remove the lid, take a clean kitchen towel and put it over the pot. Put the lid back on tight and let the towel absorb all the moisture so the rice doesn't become sticky. In a small pan roast the almonds. When the rice is moisture free mix in the almonds.
Serve the Smyrna meatballs with rice and pour the sauce over the rice! Enjoy!
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