Drunken meatballs date back to the old Yugoslavia, the recipe is quite old and exists in several kitchens in the region in Serbia that prepare this meal. This dish is extremely tasty! It's a shame that it has somehow been forgotten, I took it from an old cookbook in the original how to prepare it, believe me you will love it as soon as you try it! If you are interested in this juicy and delicious meatballs dish, follow this recipe. Otherwise, they are called drunk meatballs because they are made in wine. With this recipe, you get an ideal complete meal for a family of four. Follow this recipe.
Ingredients: simple, total time: 80 min, 4 serving
For Meatballs:
500 g minced meat/ pork and young beef or any
1 egg
1 bunch spring onions 4-5/ finely chopped
100 g breadcrumbs
1/2 teaspoon of each salt and black pepper
3 cloves of garlic/ minced
150 ml white wine for cooking/ or Chardonnay
parsley/ finely chopped
1 teaspoon oregano/ or to taste
1/2 teaspoon red-hot crushed pepper/ or to taste/ optional
1 teaspoon red ground pepper
For Topping:
2 Tablespoons sour cream
1 Tablespoon tomato purée
150 ml cooking cream
100 ml water
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon red ground pepper
oregano/ to taste/ optional
red-hot crushed pepper / to taste/ optional
and
1 kg new small potatoes/ cut in half or 1/4 if are bigger/ boiled in water 4 minutes
Preparation:
Meatballs:
Put the minced meat in a deep bowl, then add the chopped vegetables already prepared according to the description above.
Then add the crumbs, one egg and season to taste (salt, black pepper, red ground pepper, red-hot crushed pepper, oregano.)
At the end, add cooking wine or chardonnay, if you have it at home.
I put that for hot pepper, but you don't have to put it in, especially if you have small children.
Knead the mixture so that it is completely compact and combines with the other spices, cover with transparent foil and put in the refrigerator to rest for at least half an hour.
While the meat is resting, you can slowly prepare the young potatoes for those meatballs, and you will do it in the following way.
Potatoes:
Clean the potatoes from excess skins, bring the water to a boil, when it boils, add the potatoes and cook for 3 to 4 minutes, then strain.
If young potatoes are a little bigger, then cut them into four parts.
You can leave these smaller potatoes whole or cut them in half as you wish.
Processing:
Take a refractory dish 25×25 cm and oil it well with oil.
Take the meat mixture out of the fridge, oil your hands a little then make balls, that is, meatballs in relation to your dish.
Make meatballs about the size of a golf ball. If your baking dish is a little bigger than mine, make little bigger meatballs.
Arrange the prepared meatballs in a circle next to each other, then the second row should be young potatoes, then this meatball goes again and inside that go young potatoes.
Put the prepared meatballs in an oven at 200 °C to bake for about 30-35 minutes, during which time makes the topping.
Topping:
Put the sour cream in a small bowl, add the cooking cream, a little water, tomato purée, mix it all well, then add the spices to taste, salt, pepper, and red ground paprika. If you want, you can add oregano and hot pepper to those spices, if not, then the mixture is ready!
Processing:
After baking the meatballs in the oven for 20 minutes, take them out, cover them with this topping, then put them back until the end to bake for 15 minutes.
Serve warm in shallow plates, with the sauce poured over the meatballs.
Buon appetito!
NOTE:
Keep the rest of the food in the refrigerator for up to 4 days.
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