2 tablets of biological yeast
1 tablespoon of sugar
1 teaspoon of salt
250 ml of warm water
250 ml of milk
1/2 cup (chopped) of onion
3 tablespoons of butter
800 g of wheat flour.
Filling:
1 clove of garlic
1 chopped onion
4 tablespoons of olive oil
400 g of ground meat
Salt to taste
1 diced tomato
1/4 cup (chopped) of parsley
1 egg, beaten for brushing
2 tablets of biological yeast
1 tablespoon of sugar
1 teaspoon of salt
250 ml of warm water
250 ml of milk
1/2 cup (chopped) of onion
3 tablespoons of butter
800 g of wheat flour.
Filling:
1 clove of garlic
1 chopped onion
4 tablespoons of olive oil
400 g of ground meat
Salt to taste
1 diced tomato
1/4 cup (chopped) of parsley
1 egg, beaten for brushing
Mix well the yeast and sugar
Add salt, water, milk, onion, and butter
Gradually add flour and when the dough is no longer sticking to your hands, place it on a floured surface and knead until soft
Cover and let rise for 25 minutes
Filling: Sauté the garlic and onion in oil
Add ground meat, salt, tomato, and let simmer for another 3 minutes
Mix parsley and let cool
Divide the dough into balls, open into circles, fill, and shape the meatballs
Place on a greased baking sheet, brush with beaten egg, and bake for 20 minutes or until golden.
