Meatballs with sour cream

A favorite Kozani food is meatballs with sour cream, but also a very good meze, for the time when you are cooling down and drinking your tsipouraki. With a special sauce, ideal for long legs with bread.

Classic meatballs, without many spices and other seasonings. Onion and mint are the ingredients that make authentic kefte, at least in Kozani, and of course the flour before frying!

INGREDIENTS:

For the meatballs:

500g minced beef.

100 g minced pork.

1 egg.

3-4 slices of stale bread.

half a wine glass of water.

1 large dry onion.

half a clove of garlic.

2-3 tablespoons of oil.

some parsley and dill.

For the sauce:

 1-2 tablespoons of diluted tomato paste or 2-3 ripe tomatoes.

1 1/2 cloves of garlic.

1-2 tablespoons of flour.

salt, pepper, oil.

Execution:

We also make the meatballs the classic way as we know. 

1. First, rub the onion on the grater, put it through a little water and let it drain.

2. Then soak the bread to make it foamy and squeeze it to drain. 

3. Chop parsley and mint.

4. Mix all the above ingredients with the minced meat.

5. Add the egg, salt and pepper to the water and mix for about 10 minutes until the mixture becomes fluffy. Let it rest for at least an hour in the refrigerator.

Then shape the meatballs in medium size, flour them and fry them in hot oil. As soon as we put them in the oil, lower the heat a little.
Preferably put a few in the pan, so that the temperature of the oil does not drop too much.

© The recipe from the Book “Flavors from old Kozani", written by Ms. Tsikritzi-Momtsiou Matina and Ftaka Fani.