Thinking on another meat dish I used to have when I was a child, meatballs in tomato sauce came to my mind. And I'm not the only one. Meatballs in tomato sauce are really popular in Spain. There are other sauces (like almond sauce) that are also very known, but this is the most widely consumed for sure. Here I'll show you how I prepare them. Many people dust the meatballs in flour before frying them, so you get a nice crust and the sauce will thicken. But for meatballs in tomato sauce I don't think we need extra help for thickening the sauce, so I use to skip this step. They taste great right away, but even better the day after. Enjoy them!!!
Ingredients for 4 servings:
-400 gr minced meat (pork, veal or a mixture)
-100 gr breadcrumbs
-50 ml white wine (plus a bit more for the sauce)
-1 or 2 eggs
-parsley (fresh or dry)
-white pepper
-nutmeg
-salt
-6 tbsp olive oil
-1 onion
-1 bay leaf
-400 gr canned tomato
Directions:
1- mix the minced meat with the rest of the ingredients (breadcrumbs, white wine, eggs, parsley, pepper, nutmeg and salt) until well combined. Adjust the amount of egg and wine in case your mixture results too dry. If it gets too runny, add more breadcrumbs.
2- form the meatballs with the help of a spoon and fry them in 4 tbsp olive oil until golden braun. set aside on kitchen paper.
3- cut the onion in small pieces and stir fry them in 2 tbsp olive oil with some salt, pepper and the bay leaf. After 5 minutes add the canned tomato and then the meatballs. Cover and reduce the heat to medium. Cook for about 30 min until the tomato is cooked. Optionally, add some roasted peppers for extra flavor.
Comments
Post a Comment