Tomato meatballs with Premium Graviera with 5 peppers

INGREDIENTS

800gr matured & firm tomatoes

200gr  Premium Graviera with 5 peppers Kalogeraki

2 medium size onions chopped

4 fresh onions finely chopped (without the green part)

1/2 bunch of mint finely chopped

1 full spoon fresh basil finely chopped

8-10 full spoons flour for all purposes

1 teaspoon baking powder

1 egg

salt

seed oil & olive oil for frying

IMPLEMENTATION

Wash the tomatoes and dry well. Cut in halfs and extract softly with a knife the seeds then finely chop each piece. Add each one in a food sieve with a bowl underneath to dry them well. This is why it is important to choose firm tomatoes.

In a big bowl add the onions and the chopped tomatoes and stir well with a spoon softly to avoid extra moisture from tomatoes as well as mix well the ingredients.

Then add Premium Graviera with 5 peppers Kalogeraki grated, the egg whisked, the mint, the basil, a pinch of salt, baking powder and the 7-8 full spoons of flour. Mix again softly and if there is need add a couple of full spoons more flour. We want a nice porrige because if we add more flour after the frying we'll have pancakes (this is also why we don't make actual meatballs with hands, instead we use a spoon to add the porrige in the frying pan).

Add seed oil in a frying pan along with a bit of olive oil (just to cover the meatballs not more).

When it's hot add with a spoon gradually your tomato meatballs (not too many in the pan in order to keep the temperature high).

Fry 2-3' each side.

When ready put then on a grease proof paper (to absorb the extra oil).

Enjoy as they are hot cause the graviera cheese will be amazingly tasteful!