Viggas Greek meatballs

Ingredients for Viggas Greek meatballs

Instructions for Viggas Greek meatballs

To prepare the Viggas Greek meatballs recipe, please follow these instructions:

Chop 1 onion and 4 cloves of garlic. Sprinkle and chop olives roughly. Mix all the ingredients of meatballs and shape the balls.

Wash the potatoes and cut them in both. Half cut and cut into slices. Forge onion and potatoes in a dish and add olive oil, salt and pepper. Tear the leaves of rosemary stew, add the leaves to the potatoes and mix well with the breast. Place the dish in the oven at 220 degrees (must take about 45 minutes).

Tear the cucumber on a rough grater and grind white on a fine grater. Mix all the ingredients for tzatzikia and season with salt.

Chop a onion roughly and chop the sun-dried tomatoes well. Sauter slipped in olive oil. The remaining ingredients for tomato sauce and simmer for about 20 minutes. Season with salt, pepper and a little honey.

Brown the meatballs in olive oil. Put the meatballs in the tomato sauce and simmer for about 15 minutes.

Half the cherry tomatoes, and cut the pepper in the tern of approx. 1 cm. When the potatoes are missing approx. 10 minutes, tomatoes and peppers are turned in and the feta crumbles over the dish.