A hearty Winter classic, with an almost-sweet finish. We love serving these meatballs with hilopites or Orzo pasta.
1 ½ cup Bread crumbs
½ cup Milk
500 g. Beef Mince
500 g. Pork Mince
4 cloves Garlic (crushed)
1 cup. Parsley (chopped)
4 tbsp. Olive oil
2 Onions (chopped)
600 gr. Tomatoes (chopped)
2 tbsp. Tomato paste
2 tbsp. Balsamic Vinegar
1 cup. Broth
½ cup. Fresh Thyme
½ cup. Fresh basil ( leaves )
4 eggplants (cut in small pieces)
Kefalograviera cheese (for serving)
500 gr. Pasta ( Penne or Spaghetti)
In a large bowl, add milk and bread crumb and mix until combined.
Leave aside for 5 minutes, until milk is absorbed.
Add the minced meat, eggs, 2 cloves of garlic, parsley, salt, pepper and knead well to combine all the ingredients. With wet hands mold into small balls.
Heat 2 tbsp olive oil in a deep large skillet, over high heat. Fry the meatballs, turning frequently for 4-5 minutes until they brown, and put aside.
Reduce heat and add to the pan the remaining oil, onions, garlic, eggplant and cook for 5 minutes.
Add the tomato paste and the balsamic, stir to combine and cook for 2 minutes more. Add stock, tomatoes, thyme, salt and pepper, stir and let them boil.
Now it's time to add the meatballs and cook for 15-20 minutes.
While cooking the meatballs, boil pasta (based on the instructions on the package).
When everything is ready, drain the pasta and serve with the sauced meatballs. Sprinkle with grated kefalograviera cheese and sprinkle basil leaves.
Recipe and images courtesy of our talented friends in Thessaloniki - Majeriko.gr