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    Meatballs in Tomato Sauce

    Uploaded by

    Mike McGoldrick
    This recipe combines classic Spanish meatballs and a tomato and red wine sauce. The dish is cooked mostly in the oven, allowing the flavors to blend for a rich result. The meatballs and sauce are prepared separately and then combined in an oven-safe dish and baked for 25 minutes until the meatballs are fully cooked through. The dish can be served with rice or potatoes, or chunks of bread to soak up the flavorful sauce.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd

    Meatballs in Tomato Sauce

    Uploaded by

    Mike McGoldrick
    63 views2 pages
    This recipe combines classic Spanish meatballs and a tomato and red wine sauce. The dish is cooked mostly in the oven, allowing the flavors to blend for a rich result. The meatballs and sauce are prepared separately and then combined in an oven-safe dish and baked for 25 minutes until the meatballs are fully cooked through. The dish can be served with rice or potatoes, or chunks of bread to soak up the flavorful sauce.

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    This recipe combines classic Spanish meatballs and a tomato and red wine sauce. The dish is cooked mostly in the oven, allowing the flavors to blend for a rich result. The meatballs and sauce are prepared separately and then combined in an oven-safe dish and baked for 25 minutes until the meatballs are fully cooked through. The dish can be served with rice or potatoes, or chunks of bread to soak up the flavorful sauce.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    63 views2 pages

    Meatballs in Tomato Sauce

    Uploaded by

    Mike McGoldrick
    This recipe combines classic Spanish meatballs and a tomato and red wine sauce. The dish is cooked mostly in the oven, allowing the flavors to blend for a rich result. The meatballs and sauce are prepared separately and then combined in an oven-safe dish and baked for 25 minutes until the meatballs are fully cooked through. The dish can be served with rice or potatoes, or chunks of bread to soak up the flavorful sauce.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
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    Meatballs in Tomato Sauce

    A Classic Spanish Recipe Made with Red Wine


    Combining homemade meatballs with a tomato and red wine sauce, this classic Spanish recipe is
    cooked in the oven for a rich, fragrant result.

    This Spanish recipe combines classic meatballs with a dark red tomato and wine sauce. The dish
    is mostly cooked in the oven, which means that the meatballs do not have to be fried beforehand,
    and the flavors have time to blend for a rich, tasty result.

    The meatballs can be served with white rice or boiled potatoes for a substantial meal. Or for a
    more tapas-style dish, soak up the sauce with chunks of fresh, crusty bread.

    Tip: For a lighter variation of this recipe, try replacing the red wine with white. Conventional
    wisdom says that red meat should be paired with red wine. This is not necessarily the case, as
    this combination proves.

    Spanish Meatballs in Tomato Sauce

    Preparation time: 20 minutes.

    Cooking time: 25 minutes.

    Serves 4.

    Ingredients:

     1 lb / 500 g lean minced beef


     2 cloves garlic, minced
     Salt and pepper
     2 slices (old) bread, crusts removed
     A little milk
     1 egg, beaten

    For the sauce:

     1 tablespoon olive oil


     1 onion
     2 cloves of garlic, minced
     4 medium tomatoes, chopped
     ½ glass red wine
     ½ teaspoon dried oregano
     Salt and pepper

    Preparation:

    1. Preheat the oven to 355 degrees F / 180 degrees C.


    2. In a large bowl, mix together the mince and garlic.
    3. Put the bread in a shallow bowl and add just enough milk to cover. Leave to soak for 3-4
    minutes.
    4. Squeeze out any excess milk and crumble the bread into the mince. Add the beaten egg
    and season with salt and freshly ground black pepper. Stir until all the ingredients are
    evenly distributed. The mixture should be relatively dry, so that that the meat balls retain
    their shape. If it is too dry and crumbly, however, add a little of the milk squeezed out of
    the bread and stir again.
    5. Divide the mince into 16-20 evenly sized portions (about half the size of a golf ball) and
    roll into balls. Put to one side.

    For the sauce:

    1. In an ovenproof dish with a lid, heat the olive oil on a medium heat. Add the garlic and
    onion and fry until golden, about 4-5 minutes. Stir regularly.
    2. Add the chopped tomatoes, red wine and oregano. Season with salt and freshly ground
    black pepper to taste. Stir well, gently bring to the bowl and simmer for about five
    minutes.
    3. Add the meatballs to the sauce, put the lid on the saucepan and cook in the oven for 25
    minutes or until the meatballs are cooked through. Stir once or twice during this time.

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