How to Prepare Speedy Greek Meatballs Ficassee with Parsley and Mustard Sauce

Hey everyone, it's Louise, welcome to my recipe site. Today, I'm gonna show you how to make a special dish, Simple Way to Prepare Ultimate Greek Meatballs Ficassee with Parsley and Mustard Sauce. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Greek Meatballs Ficassee with Parsley and Mustard Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Greek Meatballs Ficassee with Parsley and Mustard Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Greek Meatballs Ficassee with Parsley and Mustard Sauce is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must prepare a few ingredients. You can cook Greek Meatballs Ficassee with Parsley and Mustard Sauce using 24 ingredients and 3 steps. Here is how you can achieve that.

Ingredients and spices that need to be Get to make Greek Meatballs Ficassee with Parsley and Mustard Sauce:

1. For the Meatballs:
2. 700 grams ground beef
3. 300 grams spicy sausage (remove skin)
4. 1 large onion
5. 2 eggs
6. 100 grams stale bread
7. 50 grams groats
8. 1/2 tsp cinnamon
9. 1/2 tsp spice
10. 5 tbsp olive oil
11. some flour (for breading)
12. salt - pepper
13. For the Broth:
14. 700 ml chicken or vedgetables broth
15. 300 ml white wine
16. 1/2 lemon juice
17. 5 tbsp olive oil
18. 2 garlic cloves
19. 2 bunches parsley
20. salt - pepper
21. For the Sauce:
22. 100 grams yoghurt
23. 3 tbsp mustard with honey (Kalamata Papadimitriou)
24. 1 lemon juice

Instructions to make to make Greek Meatballs Ficassee with Parsley and Mustard Sauce

1. For the Meatballs: In a bawl mix the onion, the inside of the sausage, the ground beef, the groats, the eggs, the bread, salt, pepper, cinnamon, spice, the olive oil, and leave the mix in the fridge for 30 mins. Then make small meatballs, roll them in flour and set them aside.
2. For the Broth: In a pot, put the chicken (or vedgetables) broth, the wine, salt, pepper, olive oil, garlic, the lemon juice and let them boil for 5-10 minutes. Then add the meatballs in the pot with the broth and let them cook on low heat for about 15 minutes. 5 minutes before the end of the cooking, add the chopped parsley.
3. For the sauce: In a bawl, put the honey mustard, the lemon juice, the yoghurt, some of the broth from the pot, mix and pour all the mixture of the sauce on the meatballs. Shake the pot, then immediately take it off the heat and serve.

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