A traditional Greek dish that fills us with scents, flavors and memories.
Grate the onion. In the mortar add the garlic, coarse salt, the chilu and grind together. Add the mix with the onion.
Grind barley toast (or use breadcrumbs)
Finely chop the parsley and mint
Place all the ingredients in a bowl and knead well.
Preferably leave in the fridge overnight covered with cling film
Shape the meatballs, flour them and fry them until they turn golden brown.
Place them on absorbent paper immediately afther removing them from the pan.
Preheat the oven at 200 degrees Celsius without the fan.
For the sauce, in a pan with olive oil add the garlic, the onion, the hot chili, the basil and sauté. Add the peeled tomatoes, salt and pepper. Boil on low heat for 5 to 6 minutes.
In a fireproof dish, place a little sauce on the bottom, place the meatballs and the rest of the sauce on top. Spread the cheeses on the surface and bake for 15 minutes with the lid closed and 6 without the lid.
1kg of minced meat half beef half pork
6 slices of barley rusk
3 cloves of garlic
bunch of mint
1 bunch of parsley
1 shot ouzo
1 shot of vinegar
50 ml of olive oil
15 g of salt
2 g of freshly ground black pepper
1 spicy chili
For the sauce
800 g peeled tomatoes from the tin
1 teaspoon tomato paste
2 cloves of garlic
20 leaves of basil
125 g pecorino
125 g of Parmesan
50 g sun-dried tomatoes