Make keftedakia (meatballs) with the thick sauce originating in Florina, and it will become one of your favourite recipes.
Material for four servings:
For the meatballs
1 kilo of minced meat, half pork, half beef
One dry onion, coarsely grated
Two eggs
Four slices of bread, without the crust, soaked
half a bunch of parsley
half a bunch of mint
20 ml olive oil
20 gr. cumin
salt, freshly ground pepper
For the sauce
500 ml water or stock
Four tablespoons of flour
Three cloves of garlic, chopped
1 tsp. of smoked paprika
Step 2:
100 ml olive oil
100 ml of vinegar
pepper
Procedure
Step 1: Place all the ingredients in a bowl and knead them very well. Shape them into small meatballs and then dust them with flour.
Step 2: Pour the oil into a pan. Add the meatballs and coat them very well as soon as it reaches temperature. Then remove them from the pan, and in the same pan, add the garlic, paprika, and vinegar and slowly add the flour, stirring at a medium temperature, careful not to lump.
Step 3: Then add the water and continue stirring over the fire. Add the salt and pepper and continue mixing until the sauce is smooth and firm. Add the meatballs and let them boil to homogenise the ingredients and flavours. Taste and serve.
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