THE traditional stew made with grilled flour.
650 gr ground beef
650 gr ground veal
2 finely chopped onions
2 beaten eggs
3/4 cup breadcrumbs
1/2 cup milk
1 tsp. cinnamon
1/2 tsp. ground clove
2 tsp. parsley
Salt and pepper
12 cups of beef broth
1 cup cornstarch flour, diluted in some water.
Preheat oven and put baking paper on a baking tray.
Spread the flour on this baking tray and grill the flour in the oven, you should get a beautiful golden brown but not too dark.
In a bowl, combine meat, onions, eggs, breadcrumbs, milk, spices, salt and pepper.
Form small balls, then roll them into the grilled flour.
In a large skillet, brown the meatballs with olive oil.
Pour the beef stock and bring to the boil.
Add the meatballs to the broth and simmer over low heat for 30 to 45 minutes.
Remove the meatballs, add the cornstarch, diluted in a little water.
Turn the meatballs into the pan, continue cooking a few minutes and serve.