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Umbrian style dumplings

Ingredients for Umbrian Style Meatballs Recipe

  • 60 gr stale bread
  • 1 glass of gravy
  • 750 gr minced meat
  • 60 gr salami
  • 2 onions
  • 1.5 kg tomatoes
  • 1 lemon
  • 1 teaspoon of marjoram
  • 1 egg
  • 1 carrot
  • 1 stalk of celery
  • 4 tablespoons olive oil
  • Salt
  • Black pepper

How to Make Umbrian Meatballs

Peel the onion and grate. Moisten the bread with the broth. Squeeze by hand. Beat the egg. Finely chop the salami. Grate the lemon peel. Take the prepared material into a pit container. Add salt, pepper, marjoram and ground beef and knead all the ingredients thoroughly. Prepare ball-shaped dumplings. Heat the olive oil in a pan and sauté the meatballs lightly. Make sure they don’t cook too much. Take the paper towel and drain the oil. Grate tomatoes and carrots. Finely chop the celery stalk and onion. Sauté the carrots, celery and onions in a pan with meatballs for 7 minutes over medium heat. Add the tomatoes to the same pan. Add salt and pepper and cook for 10 minutes over low heat. Transfer the meatballs to the sauce and cook for another 12 minutes until the sauce is thickened and steep on low heat. Serve hot.

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