Meatballs in tomato sauce

Meatballs in tomato sauce

You will need:
500 g ground beef
250 g minced pork
3 tbsp breadcrumbs
100 ml beef or vegetable stock
1 egg
2 cloves of garlic
1 medium onion
1 pod of chili pepper (or crushed dry to taste)
1 tsp sweet paprika
pinch of cumin
salt, pepper
1/2 bunch of parsley
flour for sprinkling
oil for frying

For the sauce:
Bank 400 g canned peeled in tomato juice (or 500g fresh ripe, in season)
1 small onion
50 ml olive oil
pinch of saffron threads
salt, pepper
parsley for sprinkling

Meatballs in tomato sauce

How to prepare:

1. Meatballs: breadcrumbs soak up the swelling in the broth (you can add a little white wine). Finely chop the onion and parsley. Chili pepper remove seeds and membranes, chop.

2. Mix both types of meat, add the egg, swollen breadcrumbs, onion, parsley and half of the chopped Chile. Add seasonings, knead the minced meat and knead well.

3. With wet hands form into small balls (about the size of an apricot or less — with walnuts), lightly sprinkle them with flour and fry portions on all sides in hot vegetable oil. Remove and allow to drain the oil.

4. Sauce: finely chop the onions and lightly fry it in olive oil, add canned tomatoes with juice, optionally, the remaining half of the chili, bring to the boil and gently simmer on low heat for 8-10 minutes, chop the tomatoes with a fork.

5. Season with salt and pepper. Saffron grind in a mortar, dissolve in 100 ml of hot water and pour in the sauce.
Meatballs to put in the sauce, cover and simmer on low heat for +/- 20 minutes If much sauce thickens, add a little broth or water.

6. Serve with fresh white bread or with vegetables. Simple and delicious: with mashed potatoes!

P. S. Instead of broth and wine, you can use water or milk.
If using fresh tomatoes, they need to be cleaned from skin and seeds, cut into cubes, add to passerovannom onions, sauté for a little while, pour a glass of water and a few minutes to boil slightly.

Bon appetit!

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