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Prepare the composition for meatballs by mixing minced meat, finely chopped onion, rice, eggs, chopped greens, pepper and salt. Mix well to homogenize and let it sit for 15 minutes to form the taste and harmonize the ingredients. With a wet hand, form hairs of the right size and place them on a plate.
Put a handful of water in a pot and let it start to boil at the right heat. After the cooking has started, take the formed meatballs and put them in the pot. Let them boil for 15 minutes, to harden. If there are several, we put them in two tranches. As they boil, they will come to the surface. We take them out with a spatula and put them in a bowl. We do not throw away the juice resulting from boiling.
Finely chop the large onion for the sauce. Peel 3-4 cloves of garlic and cut them into thin slices. Heat a larger pan or saucepan and lightly sauté the chopped onion. Add the chopped mushrooms and let them brown with the onion. When they are ready, add the garlic, salt and pepper.
We prepare a yena dish in which we put onions, mushrooms and meatballs. On top add canned tomatoes and strained juice in which they cooked the meatballs. Put in the hot oven at 180 degrees for 30 minutes. Aroma with greenery.