Mediterranean Meatballs
Category: Main course
Preparation:
- Pour the milk into a bowl and soak the roll in it.
- Peel the onions and dice finely. Peel the garlic. Finely chop half of it. Slice the other half very thin.
- Put a large pot on the hob and heat on high. Add oil and sear half the onions with the sliced garlic.
- Sprinkle on 2-3 tbsp flour. Douse with broth, tomatoes and 5 tbsp sherry.
- Crush the tomatoes a bit. Season with salt and pepper, and bring to a boil. Then turn down the heat and let the whole thing simmer for about 15 minutes.
- Squeeze the roll out thoroughly and put it in a bowl. Add the ground meat, remaining onions, chopped garlic, eggs and the rest of the sherry, and mix everything thoroughly. Season vigorously to taste. With floured hands, shape the meat mixture into small balls.
- Put a pan on the hob and heat on high. Add oil and sear the meatballs in portions for about 5 minutes. Add the fried meatballs to the tomato sauce and cook for another 5 minutes.
- Wash the parsley, pat dry and chop coarsely. Season the tomato sauce again to taste.
- To serve, put the meatballs with the sauce onto a plate and sprinkle with parsley.
Tip: Goes very well with rice.
Ingredients (for 4 servings):
1 stale roll
250 ml milk
1 spanish onion
2 cloves of garlic
3 tbsp. oil
4 tbsp. flour
200 ml vegetable broth
500 g tomatoes
8 tbsp. dry sherry
Salt
Freshly ground pepper
600 g ground beef
2 eggs
½ bunch parsley
Appliance: Hob
Nutritional information
Carbohydrates 87 g
Protein 151 g
Fat 133 g
Calories / bread units
Recipe 2216 kcal
Portion 554 kcal
Portion 1.8 BU
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