Meatballs in Tomato Sauce
Serves 4
Prep Time 25 mins
Cooking 45 mins
Level medium
Ingredients
- 600g Minced Meat
- 200g Minced Bacon
- 80g Hanini Gibniet Nixfin
- Finely chopped Parsley
- 1 Jar Mayor Provista Sugu
- 1 cup White Wine
- Bay Leaves
- 300g Mayor Diced Onions
- 2 Finely minced Garlic Cloves
- Sage Leaves
- 3 Eggs
- Semolina
- Margarine
- Olive Oil
In a pan, gently fry the Mayor Diced Onions and garlic in margarine and olive oil. Add some chopped sage and a couple of bay leaves. When the onions soften, around 1-2 minutes, add the wine and Provista Sugu and stir. Cook on medium heat for around 5-7 minutes. In a large bowl, put the minced beef and bacon. Add the parsley, eggs, Hanini Gibniet and season. Stir the mixture thoroughly, making sure that all the ingredients are well integrated together. Take a spoonful of the mixture and form into small balls between the palms of your hands. Keep doing this until all the mixture is used. In the meantime, prepare a pot of boiling water on the hob. Coat the meatballs with semolina and place in the boiling water, Cook for around 20 minutes. Scoop out the meatballs from the water and add them to the tomato sauce. Continue cooking on a low flame for around 40 minutes, stirring occasionally.
Recipe by Anton B. Dougall
