Meatballs, w/tomato wine sauce
Source of Recipe
link
Recipe Link: http://www.razzledazzlerecipes.com/beef-recipes/spanish-meatballs.htm
Meatballs, w/tomato wine sauce
for the sauce:
1/4 cup Olive oil
1/2 cup finely chopped onion
1 thinly sliced carrot
2 teaspoons flour
3 cups beef broth
2 tablespoons tomato sauce
1/2 cup dry white wine
salt
for the meatballs:
3.5 ounces bread, crusts removed
1/3 cup milk
1 pound ground beef
1 tablespoon finely chopped parsley
2 cloves garlic, finely chopped
salt
2 eggs
flour for coating
Olive oil for frying
for the sauce:
Heat the oil and fry the onion and carrot for about
10 minutes over low heat. Add the flour. When it
browns, add the broth, tomato sauce and wine. Season
with salt and cook over low heat for 20 minutes.
for the meatballs:
Soak the bread in the milk, then press out the excess
and mix with the meat, parsley and garlic. Season with
salt, add the eggs and mix well to form a paste. Roll
the meatballs with your hands. Dip meatballs in flour,
then transfer to a floured plate until all made.
Heat the oil in a deep skillet. Fry the meatballs a few
at a time and transfer to a casserole as they finish.
Pour the sauce in a blender/food processor and puree.
Pour over the meatballs and cook for 30 minutes over
a low heat.
While the meatballs simmer in the sauce cook some
white rice. Serve with lots of sauce over rice with a
salad.
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