Kassa with Meatballs
METHOD OF PREPARATION
Ingredients
For the Meatballs
650 g ground beef
Crumb from 3 medium slices of bread
1 medium onion, finely chopped or grated
2 tbsp parsley, finely chopped
1 tsp oregano
1 egg, beaten
2 tbsp olive oil
Salt & pepper to taste
Flour for coating
Oil for frying
For the Kassa Sauce
2 tbsp flour
6–7 tbsp olive oil
3 glasses of water or hot vegetable broth
4 garlic cloves, grated
Vinegar to taste
Salt & pepper to taste
Instructions
For the Meatballs
Soak the bread crumbs in water until they expand, then squeeze them well with your hands.
In a large bowl, mix the ground meat with the onion, parsley, oregano, mint, egg, and 2 tbsp olive oil.
Add the bread and knead the mixture thoroughly until all ingredients are well combined. Let it rest for 15 minutes.
Take small portions of the mixture and shape them into round meatballs.
Spread parchment paper on the countertop, sprinkle it generously with flour, and roll the meatballs over it until they are fully coated.
Heat plenty of oil in a wide pan. Once hot, add the meatballs in batches and fry them, turning them on all sides until golden brown.
Once cooked, transfer the meatballs into the prepared kassa sauce.
For the Kassa Sauce
In a pot, heat the olive oil and add the flour. Stir carefully until it toasts, turns golden, and releases a nutty aroma.
Season with salt and pepper, then add the garlic and water (or broth).
Stir vigorously and let the mixture simmer until it thickens into a light, creamy sauce.
Finish by adding vinegar to taste, adjusting for a well-balanced flavor.
Check the seasoning and adjust if needed.
