Ingredients
- For The Sauce:
- 60 mlred wine
- 500 mlcanned tomato sauce
- 750 mlwater
- 1 dried bay leaf
- 1 teaspoonground cumin
- 1 /2medium-sizedonion
- 2 largegarlic cloves
- 3 tablespoonsolive oil
- 1 egg
- 4 tablespoonsbreadcrumbs
- 150 mlwater
- 1smallonionminced60mlred wine500mlcanned tomato sauce750mlwater1dried bay leaf1teaspoonground cumina handful of fresh parsleychoppedolive oilsalt and pepper
- 1 smallonionminced60mlred wine500mlcanned tomato sauce750mlwater1dried bay leaf1teaspoonground cumina handful of fresh parsleychoppedolive oilsalt and pepper
- For The Meatballs:
- 600gramsground beef1/2medium-sizedonion2largegarlic cloves3tablespoonsolive oil1egg4tablespoonsbreadcrumbs1teaspoonground cumina handful of fresh parsleychopped150mlwatersalt and pepper
- 600 gramsground beef1/2medium-sizedonion2largegarlic cloves3tablespoonsolive oil1egg4tablespoonsbreadcrumbs1teaspoonground cumina handful of fresh parsleychopped150mlwatersalt and pepper
- For Frying:
- olive oilflour
Preparation
Step 1
For The Sauce:
Heat a good splash of olive oil in a medium-sized cooking pot, over high heat.
Caramelize the onion.
Reduce heat to medium and pour in the wine. Wait until wine evaporates completely.
Pour the tomato sauce, the water and season with salt and pepper.
Add the bay leaf and ground cumin. Simmer for about 30-40 minutes. Add the parsley in the sauce 5 minutes before removing from heat.
For The Meatballs:
Meanwhile, start making the meatballs. Blend the onion and garlic using a blender.
In a mixing bowl, combine the ground beef, garlic, and onion, as well as the remaining ingredients for the meatballs.
Knead the mixture for 2-3 minutes for everything to incorporate well.
Add some flour in a small pan.
Take small pieces of the mixture and shape into balls (about 70-80 grams each) and then give them an oval shape. Add every meatball in the pan with the flour.
Once you have shaped all the mixture into meatballs, cover the bottom of a frying pan with olive oil, and heat over high-heat.
Sear the meatballs, a few at a time. Once they get a golden brownish color, transfer them to a small baking pan.
Preheat oven to 230°C / 446°F.
Cover the meatballs with the sauce and bake for about 30-40 minutes. Flipping them at least once while they bake.