Preparation
Mix the meat with the eggs, the paprika, the crushed onion, the tomato, the minced garlic, the drained raisins, the salt and the pepper.
When a homogeneous dough has been obtained, form round and slightly large meatballs.
go through flour.
Melt the butter in a saucepan and when it is hot, lightly fry the meatballs over moderate heat.
add the wine and the broth, lower the heat a little more and let the meatballs continue to cook for a few more minutes until the sauce thickens.
Add the yogurts, let the whole set heat up for a few minutes but do not come to a boil.
Arrange the meatballs in a bowl, sprinkle with parsley and serve hot.
When a homogeneous dough has been obtained, form round and slightly large meatballs.
go through flour.
Melt the butter in a saucepan and when it is hot, lightly fry the meatballs over moderate heat.
add the wine and the broth, lower the heat a little more and let the meatballs continue to cook for a few more minutes until the sauce thickens.
Add the yogurts, let the whole set heat up for a few minutes but do not come to a boil.
Arrange the meatballs in a bowl, sprinkle with parsley and serve hot.
Ingredients
- 50 grams of butter
- 1 pinch of parsley
- 2 eggs
- 2 yogurt
- 100 ccs of white wine
- 1 pinch of pepper
- 50 grams of flour
- 100 ccs of beef broth
- 1 pinch of salt
- 1/2 onion
- 1 clove garlic
- 1 tablespoon of paprika
- 600 grams of minced beef
- 30 grams of raisin soaked
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