• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Teti's flakes

  • Winter
  • Spring
  • Summer
  • Autumn
  • CONTACT
  • Exclusive
  • Ελληνικά

Meatballs with white sauce (makalo)

October 11, 2021

Jump to Recipe Print Recipe

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
Meatballs with white sauce
Print Recipe

Meatballs with white sauce (makalo)

Meatballs with white sauce (makalo). Makalo sauce is based on the fat in which meat has been previously fried.
Prep Time5 mins
Cook Time20 mins
Resting time1 d
Total Time1 d 25 mins
Course: Main Course
Cuisine: Greek
Keyword: meatballs

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.
  • Place a pan with olive oil over medium to high heat and let it get hot.
  • 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.
Meatballs with white sauce
Meatballs with white sauce

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!

BECOME A MEMBER OF TETI’S FLAKES FAMILY

Have you subscribed to Teti’s flakes newsletter? As a subscriber, you will have access to exclusive content such as the series of the ebook “The flavors of the Seasons” and “Food photography – going from Auto to Manual“.

So if you want to become a subscriber, you may sign in here. After signing in you will receive a confirmation email. Attention, the email may end up in the Spam folder. Once you find it, all you have to do is confirm your email and that’s it!

Share this:

  • Pinterest
  • Twitter
  • Facebook

Like this:

Like Loading...

Related

Previous Post: « Sausage and chestnuts pasta
Next Post: Hazelnut praline calzone with mascarpone and banana »

Reader Interactions

Leave a Reply Cancel reply

Primary Sidebar

Welcome to Teti’s flakes!

For me a good day includes smells from the kitchen and family & friends around the table. Smells will bring up beautiful memories from the past and family & friends will make new stories. This is the meaning of cooking for me, it has a beginning, a middle and an end.
Read More…

MAIN CATEGORIES

  • Cakes
  • Dough
  • Bread
  • Brioche dough
  • Fresh pasta
  • Fish & seafood
  • Ice cream
  • Meat
  • Pantry
  • Pasta & rice
  • Salads
  • Soups
  • Tarts
  • Veggies
  • Vegan

search through the seasons

Recent Posts

  • Savory star bread
  • FILIPPOS’ GREEK CHRISTMAS HONEY COOKIES (MELOMAKARONA)
  • Gingerbread Advent Calendar
  • Crepes pouch with béchamel and mushrooms
  • Clementine Bundt Cake

pick a month

YouTube channel

https://www.youtube.com/watch?v=jPyAbeNvn24&t=1s
  • English
  • Ελληνικά

Follow me

  • Instagram
  • Facebook
  • Pinterest
  • YouTube
  • Twitter

Footer

.

cook by ingredient

almonds apple asparagus beans beetroot cabbage cacao carrots chamomile cheese cherries cherry tomatoes chestnut chocolate crayfish easy bake eggs egg whites feta cheese flour green beans honey leek lemons milk minced meat misko mushrooms onions orange pasta pear plums pork potatoes pumpkin quince rice sausage shrimps spinach strawberry veggies yogurt zucchini

WANNA COOK FROM SCRATCH?

MORE

Copyright © 2023 · Teti's flakes

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Cookie settingsACCEPT
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT
 

Loading Comments...
 

    %d bloggers like this: