Meatballs with brine

Its pre-eminently authentic dish Naoussa, are the meatballs with brine, a traditional recipe, simple, very easy and delicious.

The fried meatballs are "dipped" in flour sauce - flour, tomato sauce in pulp, water and garlic are used to make it - and they are delicious in most taverns in the city.

Recipe for meatballs with brine

Use a mixture of minced meat, beef and pork and mix it with dry mint, half a teaspoon of black pepper, a large grated onion (the more onion, the tastier and softer the meatballs), a little stale bread, or rusks and a toast.

Knead well to make a uniform mixture.

Flour, molding the meatballs round but flat and fry them. Pass the rest of the oil from the pan to the strainer to leave the burnt leftovers and add the rest of the flour from the meatballs and if necessary, wait, stirring, until the flour turns red and is cooked.

Add salt to the flour porridge as it boils and two, three cloves of garlic passed well in a mortar or mixer.

As it boils, just before removing the brine from the heat, add a few fried meatballs to boil a little and serve. Usually we put three medium-sized meatballs as a portion.

The result is magnificent!