These substantial meatballs, from Grand Hotel Ushba, are perfect for a cold winter’s day in the mountains (or the city). They’re the size of a small apple, so two make a good-sized main course. Serve in small bowls with their cooking liquid and some of the cabbage. At a supra one per person should be plenty.
Cook the rice according to package instructions. While the rice is cooking, prepare the other ingredients. Cool the rice before adding it.
In a food processor, process the onion and eggs with the spices until smooth. Add the rice and process again. Add half of each type of meat and process again. The mixture will be thick. If your processor is big enough, add the rest of the meat and process. If not, turn the mixture into a large mixing bowl and add the remaining meats by hand. Mix well.
Form the meat into about 15 balls
Heat the tomato passata with a generous half of the stock until simmering. Pour it carefully into the casserole. The liquid should just cover the meatballs. If you need more, add the rest of the stock with more water as necessary. Cover the casserole and place in the centre of the preheated oven.
© 2017 All rights reserved. Published by Pallas Athene.