Pin It

Sour Meatballs

A special thanks to Richard from RESTAURANTWARE for sending me this beautiful Knotted Bamboo Skewer!

Sour Meatballs

(recipe adapted from Sale & Pepe magazine, Serbian issue for April 2011)

800 g ground veal
2 medium sized zucchinis
1 egg
1 bundle of mint
4 cloves
4 juniper berries
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
flour
oil
salt
pepper

For the sauce

2 red onions, sliced
2 bay leaves
1 bundle of sage
2 garlic cloves, pressed
50 ml red wine vinegar
200 ml red wine
oil

Slice the zucchinis thin, then grill them. Crush cloves and juniper berries and transfer into a bowl with chopped mint, meat, cinnamon, nutmeg, egg, salt and pepper. Knead with your hands. Now, wet your hands and shape the mixture into balls a bit larger than hazelnut.

Put flour into a freezer bag, add meatballs (not all at once), shake the bag then transfer into a sifter and sift. This is how you’ll coat each meatball evenly, but still, there won’t be too much flour on them. Repeat for the whole amount of meatballs.

Heat some oil in a pan (the oil should be about 3 cm high). Fry the meatballs and take them out on a paper towel to soak up the excess oil. Then, transfer into a larger bowl with grilled zucchinis.

Fry red onions with garlic for a few minutes on a little oil. Add vinegar, bay leaves, sage, wine and 2 Tbsp water. Wait till it boils then cook for another 2-3 minutes. Remove from heat and when it’s slightly cooled pour over meatballs. Refrigerate overnight.

Serve cold.

Note: This is my entry for Weekend Herb Blogging. Host is Astrid from Paulchen’s Foodblog.