Baked meatballs with onions
Instructions
Remove the crust from the slices of bread and cover with milk.
Strizzatele well, put them in a bowl and then add the meat, one tablespoon of olive oil, salt, pepper and oregano pizzicone.
Machined along the dough with your hands, then cover with plastic wrap and let rest in refrigerator for at least an hour.
Peel the onions and thin so thickly scottatele for a few minutes in boiling salted water, drain and gently on a cloth to dry well.
Distribute them to the bottom of a baking dish, cover with the wine and a hearty flavour with ground pepper.
With the mixture of meat make round patties and crushed with a diameter of approx 5 cm and place them, one close to the other, over the onions.
Drain a little oil over each Meatball and place the baking dish in the oven heated to 200 degrees previously.
When the meatballs have taken a beautiful color, turn them and cook together for about three quarters of an hour.
Break the eggs into a bowl, add salt and beat them together with yoghurt.
When the meatballs are nearly cooked, put a tablespoon of this mixture over each and put back in the oven until the yoghurt has curdled to form a thick sauce.
Ingredients and dosing for 4 persons
- 250 g of minced beef
- 250 g of minced pork
- 500 g of onions
- 3 slices of bread
- 1/2 cup of milk
- 1/2 cup of white wine
- 300 g of entire greek yoghurt
- 2 eggs
- Oregano
- Salt
- Pepper