Meatballs with Pasta and Red Country-style Sauce
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Recipe-Ingrediants
Meatballs with Pasta and Red Country-style Sauce
A delightful dish that brings back memories of our grandmothers, of the countryside, and carefree moments from our childhood. The table set, the rustic homemade bread sliced thinly, the country-style sauce taking an honorable place on the table, and the checkered tablecloth... Who doesn't remember this wonderful dish with its thick pasta and juicy, fluffy meatballs that we almost devoured after hours of playtime? The house was filled with delightful aromas!
Our Ingredients For the meatballs:
300g beef mince
300g pork mince
2 large onions, finely chopped or grated
100g soaked and well-squeezed stale bread
1 egg
½ bunch of fresh mint, finely chopped
1 tbsp dried basil
2 cloves of garlic, finely chopped
? bunch of parsley
1 large ripe tomato, grated without skin and seeds
1 tbsp thyme
2 tbsp white vinegar
Salt and pepper
1 shot glass of olive oil
Flour for coating
Olive oil for frying, and a little ouzo for shaping (optional)
For the sauce:
2 onions, finely chopped
2 cloves of garlic, finely chopped
1 eggplant, diced
4 white mushrooms
2 tbsp tomato paste
? tsp sugar
? bunch of finely chopped mint
1 tbsp dried basil
Salt, pepper, and olive oil
1kg ripe tomatoes, peeled and deseeded, or tomato juice
Additionally: ½ kg pasta of your choice (I prefer rustic, thick pasta like our grandmothers used to make) Grated Myzithra cheese for serving
Directions
In a bowl, place the mince and add the vinegar. Knead lightly and then add all the remaining ingredients. Our mixture should be moist to make the meatballs fluffy, thanks to the moisture from the onions, tomatoes, and vinegar. Knead very well until all the ingredients are thoroughly incorporated. Cover with plastic wrap and refrigerate the mince for about an hour to allow the flavors and aromas to meld.
Next, shape the meat mixture into small balls, dipping your hands in ouzo diluted with a little water. Personally, I prefer small and delicate meatballs, but others might prefer larger ones. Coat them with flour and shake off any excess.
In a deep frying pan, heat enough olive oil to cover half of the meatballs. Fry them on both sides until golden brown, then place them on absorbent paper.
In a deep bowl, place the diced eggplant with some salt. In another deep frying pan, heat olive oil and lightly saute the onion, then add the tomato paste. Next, add the eggplant (after squeezing out the excess moisture with your hands), the mushrooms, and finally the garlic. Then add the grated tomato and let it simmer for about 15 minutes.
Next, add the remaining aromatic ingredients, sugar, salt, and pepper. Dip the meatballs into the sauce and let them simmer for 8-10 minutes.
While the sauce is simmering, boil water for the pasta. Once cooked, drain and keep it warm.
Serve traditionally, with grated Myzithra cheese at the base of the plate, pasta on top, and the sauce with the meatballs on top of the pasta.
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