Belgian Meatballs In Tomato Souce

Ингредиенты

Инструкции

1. Heat some olive oil in a saucepan until hot. Add chopped shallots, half of finely chopped garlic and a bay leaf. Season with pepper and salt. Cook the shallot mixture under a lid until browned. Stir regularly. Then take the pan off the heat and let it cool.

2. Pour the mince in a large bowl. Add the cooked shallots (remove the bay leaves) and egg. Knead the mince. Then add the panko (or breadcrumbs) and grated Parmesan. Season with pepper and salt. Knead the mince well.

3. Make meatballs from the mixture (~45g or 30 meatballs). Coat them with flour.

4. In a large casserole pour some olive oil and place it over high heat until hot. Them add the meatballs. Brown them on all sides for 6 minutes.

5. Remove the meatballs from the pan, keep the oil. Turn the heat lower and add the remaining bay leaves, Rosemary, chopped onion, cloves and the remaining garlic.

6. Gently fry the onion for about 4 minutes. Then add tomatoes, tomato paste and sugar. Stir well.

7. Add red wine, balsamic vinegar and Worcester sauce. Season with pepper and salt. Bring the tomato sauce to a rolling boil and then turn the heat low. Simmer the sauce under a lid for 30 to 40 minutes. Stir regularly. Then blend or mix the sauce until very creamy.

8. Check the seasoning and add extra pepper or salt to taste. If the sauce is too bitter or vinegary, add an extra pinch of sugar to reduce that flavor. Stir in the chopped herbs.

Add the browned meatballs.

Cover and cook for 10 minutes until the meatballs are warmed through. Then scoop the sauce and meatballs onto deep plates. Serve hot.