Meatballs in wine sauce

By polloazul

Ingredients

• Meatballs:
• 500 g of minced meat mixed
• 1 small onion
• 50 g olives
• 1 egg
• 5 tablespoons grated Parmesan cheese
• 5 tablespoons breadcrumbs
• salt and pepper
• half chili peppers, no seeds
• Sauce:
• 1 onion
• 4 cloves of garlic
• 1 can of peeled tomatoes
• 200 ml of tomato juice
• 300 ml of red wine
• 1 tablespoon sugar
• 10 g of butter
• celery leaf
• salt and pepper to taste

Details

Adapted from kasicicaseceraiprstohvatsoli.blogspot.com

Preparation

Step 1

Onions and olives chop the onion, chili pepper into rings. In bowl put ground meat, add salt and pepper to taste (watch the amount of salt because the olives and parmesan salty). Add the egg and unite with meat. Add the bread crumbs, Parmesan cheese, olives, onions and chili black pepper. Hands unite ingredients. If necessary, add more bread crumbs.

Save a platter, cover it with foil and lightly grease it. Brush with oil palms slightly easier to form meatballs. From meat make meatballs diameter of 5 cm and arrange on a platter. Formed meatballs leave for half an hour in the fridge.

For the sauce, finely chop the garlic and onions. Chop tomatoes peeled. In deep skillet, pour a little olive oil and add the butter. When fat is hot, add both types of onion and fry until glassy colors making sure the garlic does not burn. Add peeled tomatoes, tomato juice, wine, sugar, salt and pepper. Allow to simmer over low heat until the excess liquid uvri.

Remove the meatballs from the fridge and fry them on all sides in a hot frying pans with a little oil. Towards the end of the cooking sauce, fried meatballs insert and cook together for 10 minutes. Before serving sprinkle with finely chopped celery leaves and serve with a side dish of your choice.