Meatballs with olive and tomato

Name: meatballs with olive and tomato
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 slice White bread without crust; 50 ml semi skimmed milk; 400 g minced meat fifty fifty; 1 egg; 1 toe garlic pressed; 1 tl salt; 2 el semi sundried tomatoes (jar of 295 g), in pieces; 2 el sun ripened olives (jar 180 g), in rings; 4 el bread crumbs; 25 g butter

A nice Mediterranean recipe. The side dish contains the following ingredients: meat, white bread (without crust), semi-skimmed milk, minced meat (half-to-half), egg, garlic (pressed), salt, semi-sundried tomatoes ((jar 295 g), in pieces) , sun-ripened Taggia olives ((180 g jar), in rings), breadcrumbs and butter.

Ingredients

Directions

Soak the bread in the milk for 2 minutes. Put the minced meat in a bowl and add the egg. Squeeze the bread slightly and add to the minced meat. Add the garlic, salt, tomatoes, olives and pepper.
Knead the mince until the bread is evenly mixed. Divide the mince into 4 portions and form smooth balls with moist hands. Put the breadcrumbs in a deep plate and roll the balls one by one.
Heat the butter in a pan and fry the balls. Cook over low heat for 25 minutes until done. Times regularly. Turn the heat slightly higher for a crispy crust the last 3 minutes.