Stipsko kofte

The town of Stip is a town in Eastern Macedonia, all the surrounding villages were in that municipality - they called it Stipksa surroundings, and this is their specialty and that is why it is called Stipsko kofte, just like Stip pastramajlija is known in the region.

Preparation steps

Mix the meat with half-cooked rice, add 2 eggs, pepper, a little ale pepper, 2 tablespoons of oil, parsley, and salt to taste. Mix it all well and form a slightly larger but flat meatballs.
Beat the remaining 3 eggs with a fork and bread the meatballs first in flour then in eggs and fry in heated oil.
In the oil in which we fried the meatballs, add a little chopped onion and 1 tablespoon of flour, where the brown onion then the flour is well baked and add a little ale pepper and water, season and with this sauce pour the meatballs that we have already placed in the bowl we intended. Add that one dried paprika and 3-4 tablespoons of tomato sauce and go to the oven to cook. With this sauce the cofte should be all watered down.
When half of what we poured is left over from this sauce, lunch is ready and can be served.

Serving

Today I prepared 1/4 of all this, instead of tomato sauce I grated fresh tomatoes. Preparation

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