I am fascinated that some people out of nowhere can create a mouthwatering dish. One such dish is this one, and comes from my hometown. Meatballs with white sauce (makalo).
As I already mentioned this recipe comes from the city where I come from, my favorite Florina. The city of Florina hides several gastronomic surprises. One of them is this white sauce, makalo sauce. But what is makalo sauce? Makalo sauce is a sauce created based on the fat in which meat has been previously fried. These are usually meatballs or chicken.
So in the oil where the meat was fried, garlic is added and then flour. The sauce is created by adding broth, usually chicken broth. The older say that the makalo sauce becomes irresistible when hare broth is used. But I can not confirm it as I have never tried it.
Usually the makalo sauce is red as red pepper or smoked paprika has been added to it. But I personally prefer it in its white version and so I do not add it.
The recipe for meatballs with white makalo sauce is quite easy, you just need to pay attention to one point. And this is no more than the moment we add the broth to the pan. It is quite possible with the addition of the broth to clump the flour. Apart from the constant stirring of the sauce, what will help it not to clot is the temperature of the broth, which should be room temperature.
Meatballs with white sauce (makalo)
Ingredients
For the meatballs
- 700 gr ground beef
- 4-5 tbsp oatmeal
- 1-2 tbsp water
- 1 egg
- ¾ tsp cumin
- 1 tsp oregano
- 1 tbsp ketchup or tomato pasta
- 1 tbsp vinegar
- 1 onion, finely chopped
- 1 garlic clove, grated
- freshly ground black pepper
- 1 tsp salt
- olive oil, for frying
- flour, for frying
For the white sauce
- 6 tbsp olive oil where meatballs were fried
- 2 garlic clove, grated
- 3 tbsp flour
- 750-800 ml chicken broth
- salt
- freshly ground black pepper
- ½ bunch of parsley, finely chopped
Instructions
- Add all the ingredients for the meatballs in a large bowl. Mix thoroughly until all of the ingredients are completely combined.
- Cover bowl with plastic wrap and refrigerate overnight.
- Shape the mixture into small balls (20-25 g each) and dredge them in the flour.
- Fry for 2-3 minutes until golden and mix every so often.
- When ready, remove from pan and transfer to paper towels so they can drain from excess oil.
For the white sauce
- Empty almost all the olive oil that the meatballs were fried. Keep in the pan 6 tbsp. olive oil.
- Then add the chopped garlic and sauté until they get a golden color.
- Add the sifted flour and mix with a wooden spatula non-stop so that it does not clot.
- Once it starts to turn golden, add the broth, continuing to mix.
- Continue cooking for a few minutes and if the sauce looks too thick, dilute with a little more broth.
- Add the meatballs, garnish with chopped parsley and serve. Optionally add red pepper flakes.
So this was another recipe that has its roots in my homeland, Florina. Meatballs with white makalo sauce. A recipe that hides a special taste and flavor. Prerequisite a slice of bread, while the daring do not skip the boukovo.
I would be thrilled to hear from you. Even more, if you make my recipe and post a photo of it. Just don’t forget to share your photo under the hashtag #tetisflakes. Please do not hesitate to comment below or contact me on Instagram, or Facebook or Twitter!
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