recipes
Meatballs Plaka
2012-01-24
Ingredients
- 850g minced beef
- 1 onion, very finely chopped
- 4 cloves garlic, coarsely chopped
- 4 slices bread, crusts removed
- 500ml milk
- 1 glass red wine
- 2 tbsp chopped parsley
- 3 eggs, lightly beaten
- 400g tomato pulpa (PREGO)
- 2 tsp sugar (optional)
- Salt and freshly ground pepper
- Plain flour for coating
- Vegetable oil for frying
- Some chopped parsley to garnish
- 400g long grain rice
Method
Cook the rice according to the instructions on the packet. Drain and place in a serving dish. Keep warm. Soak the bread in the milk. Place the meat in a bowl. Add the onion, parsley, salt and pepper. Squeeze the bread and shred it up into the meat mixture. Mix the ingredients well, and then stir in the eggs. Refrigerate for 30 minutes. Form the mixture into meatballs and coat with flour. Heat the oil in a large frying pan and fry the meatballs until nicely browned. Add the garlic and fry with the meatballs for 1 minute. Sprinkle the wine over the meatballs, turn the heat to high and continue cooking for 2 minutes. Stir in the tomato pulp and sugar. Season with salt and pepper. Simmer for 4 minutes. Arrange the meatballs and sauce over the warm rice. Garnish with parsley and serve.
Suggested accompanying wine: DELICATA Medina Syrah Carigan Grenache D.O.K. Malta
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