Meatballs with kourkouti & sausages in the pan by Vassilis Kallidis

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“On Sunday, March 9, at 20:00, the show” Delicious Earth “visits the city where Vassilis Kallidis was born and raised, the beautiful Thessaloniki. An episode full of nostalgia that guides us to the places where he grew up, from Ladadika to Nea Paralia and Epanomi, introducing us to his favorite delicacies. Modern taverns, authentic pizzerias and original bars with…. feta, but also famous flavors of Thessaloniki in the fast. From the traditional panorama triangles and the coveted bougatsan and from a tour in Aristotelous to the midnight tripe. An episode with a strong element of agricultural production, as the show visits barley crops intended for beer production. Vassilis cooks meatballs with beer sauce and sausage pans for the farmers and prepares authentic garlic with toast bread, fried cod, puff pastry rolls with Macedonian halva cocoa and fruit salad with tahini. At sea, he makes cut pasta with cuttlefish for the trawler fishermen. ”

Ingredients (for 6 people):

For meatballs:

1 kg of ground beef

4 slices of toast bread

2 onions

1 egg

7- 8 sprigs of parsley

1 cup AMSTEL Beer

2 tbsp. Balsamic Cream with Orange and Lemon KALAMATA PAPADIMITRIOU

1 tbsp. mustard

1 pinch of pepper White spice

½ κ.γ. Oregano BACHAR

1 tbsp. Cumin BAHAR

1 strong pinch Bukovo BACHAR

1 strong pinch of Salt Gull Fine

Oil for frying

For the sauce:

6 tbsp. oil from frying

3 tbsp. flour

3 cups Mala Peruviana

4 tbsp. Balsamic Cream with Orange and Lemon KALAMATA PAPADIMITRIOU

1 strong pinch of Salt Gull Fine

For Tigania:

2 Village Sausages VREKOS

2 lemons

1 strong pinch of Oregano BACHAR

Olive oil

Meatballs with kourkouti & sausages in the pan preparation

Put the minced meat in a large bowl, add the onion passed through the coarse grater and the bread soaked and well drained. Put in the minced meat coarsely chopped parsley, oregano, cumin, boukovo, white pepper, salt, beer and a little balsamic cream with citrus, mustard and eggs. Mix well and knead and shape our meatballs. Pass the meatballs through a little flour and fry them in a pan with hot olive oil. Remove the meatballs with a slotted spoon and pour a little of the oil. Add the flour to the little oil left in the pan and fry it lightly. Add the tomato sauce, a little water, salt and a little balsamic cream with citrus and stir quickly to bind the sauce. Put the meatballs in the sauce to get a light boil.

For the pan, put the sausages cut into chunks in a pan that has burned without oil and fry them until they turn brown. While the pan is burning, turn off the sausages with the lemon juice and a little oregano, remove from the heat and serve.