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Minced Balls with Sheep Cheese and Tomato Sauce

5 from 4 votes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 140 kcal

Ingredients
 

For the minced balls:

  • 500 g Mixed minced meat - minced meat
  • 1 Pc. Roll - old from the day before
  • 1 Egg
  • 1 Pc. Finely diced onion
  • 150 gr Sheep milk cheese
  • 1 Clove of garlic
  • Salt
  • Black pepper from the mill
  • 1 tsp Paprika powder noble sweet or spicy depending on the taste
  • Greek spice preparation for gyros

For the sauce:

  • 1 Onion - medium, finely diced
  • 3 tbsp Flour
  • 500 g Strained tomatoes - can
  • 250 Milliliters Meatsoup
  • 2 tsp Sugar
  • Salt
  • 1 tbsp Dried basil or who has fresh
  • 100 ml Sweet cream
  • 50 g Sheep milk cheese
  • Oil
  • 1 Peeled garlic clove

Instructions
 

  • Soak the bread roll and then squeeze it out well. Mix the minced meat well with the egg, chopped onion, crushed garlic and the bread roll, season with salt, pepper and the other spices to taste. Shape the meat dough into balls. Cut the cheese into cubes.
  • Press the minced balls flat and put a cheese cube in the middle, wrap them in the meat dough and shape them into balls, heat the oil in a pan and fry the minced balls all around and then put them in a baking dish.
  • In the meantime, fry the chopped onion and crushed garlic in oil for the tomato sauce. Sprinkle the flour over it and, stirring constantly, add the meat broth and the tomato sauce, keep stirring and add enough water until a tomato sauce is not too thin.
  • Season with sugar and a little salt. Let the tomato sauce simmer at low temperature for another 5 minutes. At the end either stir in fresh or dried basil, pour over the balls, sprinkle with 50 grams of sheep cheese and put everything in the oven for another 10 minutes with a preheated oven on the middle rack.
  • Finally, add some cream. I also made colorful penne and green salad.

Nutrition

Serving: 100gCalories: 140kcalCarbohydrates: 17.5gProtein: 3.9gFat: 6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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