750 gr mixed mince
1 kg Seal of Quality sour cream
Seal of Quality milk
a piece of dry bread
2 tablespoons oil
1 onion
1 egg
black pepper
2 teaspoons flour and some salt
1 mint leaf


Fry the finely chopped onion in oil, remove it from the stove and mix with the meat (the mince). Add the egg, black pepper, parsley and dry bread, which has been previously soaked in water and then cut into pieces. Mix it all well and leave the mixture in a cold place to thicken. Heat some oil in a bigger pan. Make meatballs from the prepared mixture, roll them in flour and breadcrumbs and fry them in hot oil. When all of the meatballs have been cooked, add two tablespoons of flour to the pan, add milk, stir it well and add some water or soup without boiling it. Add the finely chopped mint leaf.
This sauce should be made just before serving. Add the meatballs to the sauce, stirring all the time so that it doesn't become lumpy and serve hot.
When preparing the sauce don't boil it until you have added the meatballs.

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Association of Meat and Dairy Processors in Macedonia