Meatballs, also known as meatballs, are a popular dish in Latvian cuisine. In addition to minced meat, they are usually accompanied by white bread soaked in milk, which makes them softer and juicier.If you see Latvian meatballs on a menu, they are often accompanied by potatoes and sauerkraut. If you haven’t ordered them yet, this is another chance to try Latvian sauerkraut.
- 500 g minced meat (lamb, beef or chicken, can be mixed together),
- a bunch of coriander or parsley leaves,
- 1-2 garlic cloves,
- 1 teaspoon paprika powder,
- a few drops of Tabasco sauce,
- a pinch of crushed cumin seeds,
- salt, pepper to taste,
- herbs for serving.
- 1 cup tomato sauce,
- 1-2 onions,
- chilli pepper,
- fat for frying,
- salt – as needed.
- Finely chop the coriander or parsley leaves. Peel and finely chop the garlic cloves. Add the minced meat, paprika powder, cumin, salt, pepper, Tabasco sauce, knead well and form meat balls – smaller than tefteli but larger than frikadelou.
- Peel, chop and fry the onions lightly in the fat, then add the chopped chilli, stir-fry for a minute, add the tomato sauce and, if necessary, salt, bring to the boil. Then place the meatballs in the sauce and sauté until ready.