Spicy meatballs in tomato sauce

For the meatballs
100 ml milk
1 slices white bread
1 garlic clove
1/4 Spanish onions
1 sprigs flat parsley
1/2 kg minced beef or lamb

For the sauce
4 tbsp Spanish olive oil
4 cloves garlic
1 small carrot
3/4 Spanish onions
1 sprig of thyme
1 sprig of rosemary
1 tsp sugar
1 glass of red wine
1 tin of canned chopped tomatoes
1 small tin of green peas

For the meatballs: Soak the bread in the milk. Finely chop the garlic, Spanish onion and flat parsley.  Whisk the egg and mix all the ingredients together in a baking tray and knead this dough with clean hands for 2 minutes (don’t over work it as the meatballs will become rubbery).

Make balls by rolling the mince between your hands and lay them on a baking tray. Roast them in the oven with a drizzle of olive oil for 10 minutes at 180C/gas 4.

For the sauce: Heat a large frying pan over a medium heat with some Spanish olive oil, then fry the finely chopped garlic, carrot and Spanish onion until transparent. Add the thyme, rosemary, sugar, season with salt and pepper and the glass of red wine and flambé.

Let the wine reduce by half and add the chopped tinned tomato. Cook for five minutes, add the green peas and meatballs and cook all together for another five minutes until the meatballs are fully cooked.  Serve with rice or chunks of bread.

Original post with credits


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