Braised meatballs in red wine sauce

AUTHOR
Jennie Fields
DIFFICULTY
very easy
RATING
4.6 5
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 1 Bread roll (from the previous day)
  • 3 Onions
  • 750 g minced beef
  • 1 Egg
  • 2 TABLESPOONS Tomato paste
  • 7-10 Tbsp salt, pepper
  • 7-10 Tbsp Garam Masala
  • 4 TABLESPOONS Oil
  • 400 ml dry red wine
  • 500 g Spaghetti
  • 1⁄2 Federation flat leaf parsley

Directions

  1. 1

    Soak rolls in water. Peel and finely dice onions. Squeeze out the buns well. With minced meat, egg, 1 tablespoon of tomato paste, approx. 1⁄3 of the onions, 1 1⁄2 tsp. salt and pepper each, knead well. Form about 40 small balls with moistened hands, dipping your hands into cold water again and again.

  2. 2

    Gradually heat the oil in a large pan. Fry the meatballs in portions for 5-6 minutes and remove. Sauté the rest of the onions in the frying fat. Stir in 1 tbsp. tomato paste and 1 1⁄2-2 tsp. Garam Masala and sauté briefly.

  3. 3

    Put the meatballs back in the pan. Deglaze with wine and 300 ml water. Bring to the boil and braise open for 15-20 minutes, stirring occasionally.

  4. 4

    Meanwhile cook the spaghetti in 4-5 l boiling salted water (approx. 1 teaspoon salt per litre) according to the instructions on the packet. Wash parsley, shake dry, pluck off leaves and chop coarsely.

  5. 5

    When the sauce of the meatballs has thickened, season with salt and pepper. Drain the noodles. Arrange everything and sprinkle with parsley.

Nutrition Facts

KCAL
720 kcal
CARBS
67 g
FATS
27 g
PROTEINS
41 g