Meatballs With Tomato Sauce

By 12_34

Ingredients

• SAUCE:
• 1 lb. ground beef
• 1 small onion, grated
• 1 garlic clove, finely chopped
• 1/2 cup soft white bread crumbs
• 2 TBSP. lemon juice
• 2 TBSP. chopped parsely
• 1 1/2 TBSP. very finely chopped fresh rosemary
• 1/3 tsp. salt
• 1/3 tsp. freshly ground black pepper
• 2 TBSP. all-purpose flour
• 2-3 TBSP. olive oil
• Finely chopped parsely, for garnish
• 1 TBSP. virgin olive oil
• 1 medium onion, finely chopped
• 1 garlic clove, finely chopped
• 4 large ripe tomatoes, peeled and chopped
• 1/2 cup dry red wine
• 1/2 tsp. sugar
• 1/3 tsp. salt
• 1/3 tsp. freshly ground pepper

Preparation

Step 1

In a large bowl, mix together the meat, onion, garlic, bread crumbs, lemon juice, parsley, rosemary, salt, and pepper. Use your hands to mic very thoroughly. Form the mixture into walnut-sized balls, and roll lightly in the flour. Heat the oil in a skillet and fry the meatballs in batches until golden brown, adding extra oil if necessary. Drain the meatballs on paper towels.

To make the sauce, heat the oil in a large saucepan and cook the onion for 4 minutes, stirring often. Add the remaining ingredients and simmer for 15 minutes. Add the browned meatballs to the sauce and cook gently for an additional 5 minutes, or until the meatballs are well heated through.

Serve at once, sprinkled with freshly chopped parsley, if desired. Serve with rice or potatoes.