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For the meatballs
Put the minced meat in a bowl and pour the vinegar over it to break the fibers and soften it.
Remove the crust from the bread, grind the crumb into crumbs and keep it aside.
Grind the onion and tomato in the blender and add them to the minced meat.
Add the egg, herbs, salt and freshly ground pepper.
Knead the minced meat until it is well moistened with the liquids of the mixture and it changes color.
Finally, add the breadcrumbs to absorb the excess liquid.
We work the mixture a little more until the balls of minced meat are dissolved, homogenized and fluffy.
Cover it and leave it in the fridge for at least 30 minutes. The longer it stays in the fridge, the more the meatballs in the juveci will mushy.
Next, form bite-sized meatballs and press them lightly between the palms to flatten them.
Without flouring them, lightly fry them in a little olive oil for 1½ minutes on each side.
Alternatively, spread them on an oiled tray and bake them in a well preheated oven at 220°C in the air, for 15 minutes until they are lightly browned.
For the sauce
Puree the tomatoes in the blender or use an equivalent amount of fresh grated tomato.
Heat the olive oil in a small saucepan over medium-high heat and saute the onion for 3-4 minutes, stirring until it becomes transparent.
Add the garlic and tomato paste and continue sauteing for 1 minute, stirring.
Add the tomato, hot water, allspice, bay leaf, salt and pepper and leave the sauce on the fire for another 10 minutes.
For the girl
Preheat the oven to 200°C in the air. Place a round casserole dish (30 cm) on the middle rack to roast for 5 minutes.
Carefully pour in the hot thin sauce and the barley and mix.
Spread the meatballs and pieces of cheese on the surface and bake the food for 15 minutes.
Stir in the juicy barley a little and turn off the oven.
Leave the yuvetsi in a switched off oven for 10-15 minutes, to stand and soften the pasta.
Serve the juvetsi meatballs hot while the barley is still juicy and pimply.
When we turn off the oven, the barley should be juicy enough to be honeyed afterwards but remain pimply when served.
