Meatballs in tomato sauce

Name: Meatballs in tomato sauce
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 Bread rolls from the previous day; 1/4 l Milk; 6 Onions; 5 Garlic cloves; 600 g mixed minced meat; 2 Eggs; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 150 ml dry sherry; 3 TABLESPOONS Flour; 3 TABLESPOONS Olive oil; 1 package (500 g) Tomato puree; 200 ml Vegetable broth (instant); 1 pinch Sugar; 1/2 bunch Parsley

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 Bread rolls from the previous day
1/4 l Milk
6 Onions
5 Garlic cloves
600 g mixed minced meat
2 Eggs
7-10 Tbsp Salt
7-10 Tbsp Pepper
150 ml dry sherry
3 TABLESPOONS Flour
3 TABLESPOONS Olive oil
1 package (500 g) Tomato puree
200 ml Vegetable broth (instant)
1 pinch Sugar
1/2 bunch Parsley

Directions

1
Soak the rolls in the milk. Peel and finely chop the onions. Peel the garlic, press half of it through a garlic press and cut the remaining cloves into slices. Knead minced meat, half of the onions, pressed garlic, eggs, squeezed out roll, salt, pepper and 50 ml sherry to a smooth dough. Form small meatballs from the dough with floured hands. Heat 2 tablespoons of olive oil in a frying pan and fry the meatballs for about 5 minutes at medium heat. In the meantime, heat the remaining oil in a pan.
2
Fry the remaining onions and garlic slices in it (put 1 tablespoon aside for garnishing), dust with the remaining flour, stir and add the tomato puree, stock and remaining sherry. Bring to the boil, season to taste with salt, pepper and sugar and simmer over medium heat for about 25 minutes. Add meatballs to the sauce halfway through cooking and simmer until done. Wash parsley, dab dry and chop coarsely. Serve the alb¿ndigas in a terrine, sprinkled with the onion-garlic mixture put aside and the parsley. Serve with saffron rice with peas