Minced Meatballs
in Tomato and Caper Sauce
Ingredients (for 4 Portions)
- 300 g minced meat (beef or mixed with pork)
- salt, pepper
- fresh parsley
- mustard
- nutmeg
- 1 onion
- ground cumin
- 1 bread roll
- 1 egg
- 100 g feta cheese
- 1 litre of meat stock
- 1 pound fully ripe tomatoes (or canned tomatoes)
- 1 vegetable onion
- 1 red chilli pepper
- 1 clove of garlic
- 1 tbsp rapeseed oil
- 1 tbsp capers (preferably only pickled in salt)
- fresh oregano
- ¼ litre tomato juice
- 2 tbsp natural yoghurt
- 1 tsp flour
Preparation
- If using fresh tomatoes: blanch, peel and cut into pieces.
- Grate the nutmeg.
- Soak the bread rolls (in milk or water).
- Cut the feta cheese into small cubes.
- Chop the herb.
Preparation
Squeeze out the soaked bread roll and mix with the egg. Add the minced meat, salt, pepper, mustard, cumin and grated nutmeg and mix well. Add the finely chopped parsley to the mixture. Form small balls from the minced meat mixture, place a cube of feta cheese in the middle and leave to rest for a while.
Heat the oil in a pan. Finely chop the onion and garlic. Sauté both lightly in the oil. Add the tomatoes and capers to the pan, as well as the finely chopped chilli pepper and bring everything to the boil. Top up with tomato juice. Mix the yoghurt well with the flour and stir into the sauce. Leave to simmer gently for another 10 minutes.
Bring the meat stock to the boil in a pan, place the meatballs in it and cook over a low heat. Then add to the no longer boiling tomato sauce and sprinkle with plenty of fresh oregano.
Serve with pasta, rice or a hearty country bread.