Meatballs with Tomato Sauce
Main Dishes | Armenian cuisine
⏳ Time
45 minutes
🥕 Ingredients
12
🍽️ Servings
3
Description
Recipe taken from the book by John Smith 'Armenian Cuisine' (1960).
Ingredients
- Beef - 4.4 oz
- Onion - 0.9 oz
- Clarified Butter - 0.9 oz
- Chicken Egg - ¼ piece
- Tomato Puree - 0 fl oz
- Wheat Flour - 0.2 oz
- Malt Vinegar - 1 fl oz
- Salt - to taste
- Ground Black Pepper - to taste
- Parsley - to taste
- Sugar - to taste
- Red Long Chili Peppers - to taste
Step by Step guide
Step 1
Separate the beef from the bones. Boil the bones to make broth and strain it.
Step 2
Cut the meat into pieces and pass it through a meat grinder twice.
Step 3
Add salt, pepper, finely chopped onion, and egg to the minced meat, mix thoroughly, and shape into small balls, which are then rolled in flour and fried in a pan with oil.
Step 4
Toast the flour until dark brown, dilute with a small amount of broth, mix well, add the fried finely chopped onion and tomato puree, sugar, red pepper, wine vinegar, and bring to a boil twice.
Step 5
Pour the fried meatballs with the prepared tomato sauce and simmer on low heat for 3–5 minutes.
Step 6
Serve the meatballs sprinkled with finely chopped parsley.
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