Mini meatballs in tomato sauce with parsley
A recipe by chef Ivan Manchev.
Ingredients
| 500 грама | minced meat by Стара планина standard (Manchev used from the promotional Порция свежест) |
| 1 ч.ч. | flour (the expert chose Castello) |
| 200 грама | yellow cheese (kashkaval) |
| 1 | onion |
| 1 | egg |
| 2 с.л. | breadcrumbs |
| — | salt, pepper and savory to taste |
| 2 | bunches of parsley |
| 100 мл | oil (a Promienna product went into the dish) |
| 300 мл | tomato sauce (Manchev added Nostia) |
| 100 мл | water |
Instructions
- Knead the minced meat with 1 bunch of finely chopped parsley and onion, add spices to taste, the egg and the breadcrumbs and mix well.
- Heat the oil in a pan.
- Shape small round meatballs from the mince by hand, roll them in the flour and fry until a golden tan is obtained.
- Turn on the oven to heat to 180 degrees.
- Transfer the ready meatballs to a baking dish, grate the yellow cheese over them and put them to bake for 10-15 min.
- Whisk the tomato sauce with 100 ml water.
- Coarsely cut the second bunch of parsley and fry it in oil or even better in a deep fryer.
- Distribute the sauce among 2-4 plates, place the meatballs in it and sprinkle on top with the parsley fried to a chip.