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Ingredients: 500g Ground Beef (could use combination of beef/pork) 100g Breadcrumbs 2 garlic clove, chopped ½ cup of parsley, chopped 1 egg 1 teaspoon cumin 1 teaspoon salt 1/2 teaspoon freshly ground pepper 1 cup of olive oil for frying Some Flour for dusting Tomato Sauce: 2 tablespoons Olive Oil 1 can chopped tomatoes (250 grams) ½ cup red wine ½ cup water 1 bay leaf 1/2 teaspoon cumin 1 teaspoon dried thyme Salt, Pepper and pinch of Sugar to taste |
Directions:
To make the meatballs, place all the ingredients in a bowl and mix well with your hands.
Put some flour on a large plate.
Form the minced beef mixture into sausage shapes, around 5cm long, 2cm wide. Coat each one with flour, dusting off excess.
Heat 3-4 tablespoons of oil in a pan and fry the lightly floured meatballs, 4 or 5 at a time, until golden brown on each side. They do not need to be cooked through at this stage.
Remove to a plate with some kitchen paper and leave to drain.
Making the Sauce:
Using the same pan that you fried the meatballs in (but discard any oil), heat the olive oil gently in a saucepan and sauté the onion and garlic until softened.
Add all the other ingredients and turn up the heat to simmer. You want to reduce the sauce so it becomes thick. It should be ready after about half an hour.
Add the meatballs to the sauce turn down the heat to a gentle boil, cover and cook for another half an hour.
Serve the meatballs with the sauce hot.
Tip:
You can use this dish either as a starter or as a main served with French fries.
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