I love meatballs and I often make them, this is a recipe of my aunt and mom, so I will share it with you. They are very tasty, just to emphasize that when you make meat for meatballs, it is better to stand in the fridge for about 30 min. then you make meatballs. The mixture must be compact, if you find it quite gooey, feel free to add more pretzels. For these meatballs, I used mixed beef and pork, and for the tomato sauce, I used salsa tomatoes. Follow recipe.
Ingredients: simple, total time: 40 min. 18 meatballs
For Meatballs:
500 g minced beef meat/ or beef and pork
1 egg
1 onion/ finely chopped
3 cloves garlic/ finely chopped
2 teaspoon dry spice/ Vegeta
1 Tablespoon oil
1 tsp red ground paprika
1/2 tsp salt
2 ground black pepper
2-3 Tablespoons breadcrumbs
3 teaspoon parsley or 1 Full Tbsp/ finely chopped
For the Sauce:
100 ml oil
3 Tablespoon flour
500 ml of tomato juice boiled
1/2 teaspoon dry spice
a pinch of salt and pepper
1 teaspoon sugar
1 Tablespoon parsley leaves/ finely chopped
200 ml of water
Preparation:
Meatballs:
Finely chop the onion and garlic and mix them into the meat. Add one egg, pretzels, and other spices. Squeeze everything well with your hands. Shape the resulting mixture into small meatballs, and then fry them in oil. (you can roll the meatballs in flour if you like, this is optional as you wish before frying).
When are the meatballs done, place them on a paper napkin to drain off the excess fat.
Sauce:
Fry a cup of oil 100 ml, with 3 Tbsp flour until the flour turns brown, add boiled tomatoes and stir to prevent lumps.
Pour a little water into the mixture and cook for 2–3 minutes.
Add little salt, dry spice/ Vegeta and sugar, stir well reduce heat to low and cook for another 10–15 minutes, covered. Add fried meatballs to tomato sauce.
When is done put a finely chopped parsley, serve it as a side dish (potato, polenta, with pasta like Italians :) with these fabulous meatballs. Buon appetito!
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