1/2 package of macaroni type talharim
300g ground beef
1 tablespoon finely chopped onion
salt and black pepper to taste
1 egg
1/4 cup fine oatmeal or breadcrumbs
1 cup tomato sauce, tempered
1/3 cup water
4 tablespoons butter or margarine
1 mashed garlic clove
1/2 package of macaroni type talharim
300g ground beef
1 tablespoon finely chopped onion
salt and black pepper to taste
1 egg
1/4 cup fine oatmeal or breadcrumbs
1 cup tomato sauce, tempered
1/3 cup water
4 tablespoons butter or margarine
1 mashed garlic clove
Preheat the oven to moderate temperature (180°C) and bring the macaroni water to a boil
Mix the ground beef with onion, salt, black pepper, and egg
Shape the almond fritters using a spoon and coat in oatmeal or breadcrumbs, then place in a refractory dish
On one side, mix the tomato sauce with water and pour over the fritters
Cover with aluminum foil and bake for about 30 minutes, keeping the fritters inside
Cook the macaroni 'al dente' with salt and drain
Melt butter or margarine in a pan and fry the garlic until it starts to brown
Add the cooked macaroni and mix well
Place in a refractory dish or baking tray and top with the fritters and tomato sauce, serving for 2 people.
