Meatballs in Tomato Sauce

Ingredients
Serves 6
For the meatballs:
4 slices good-quality white bread
1/2 cup whole milk
2 lbs. (1 kg.) lean ground beef
1 large yellow onion finely chopped
3 cloves garlic finely chopped
salt and pepper to taste
2 whole eggs lightly beaten
1 1/2 cups all-purpose flour
2 cups neutral vegetable oil (for frying)
For the sauce:
3 tbsp butter
12 med. tomatoes peeled, seeded and chopped
3 cloves garlic chopped
1 large yellow onion chopped
1/4 cup Italian parsley, chopped
salt to taste
1 cup water
 

Make the meatballs: Shred the slices of bread and soak them in the milk for 10 minutes. Mix together in large bowl the meat, the onion and garlic, salt and pepper, the soaked bread and the eggs. Continue mixing with your hands until a consistent mixture has formed. Using your hands, make uniform-sized meatballs of approximately 1 inch (2 cm.) diameter. Put the flour in a large paper or plastic bag, and dust the meatballs, a few at a time, in the flour. Reserve the meatballs.

Heat the oil in a deep, heavy saucepan..Fry the meatballs in small batches until well-browned. Remove meatballs from pan, and drain them on paper towels to remove excess oil.

Make the sauce: In a large saucepan over medium heat, melt the butter. Add the tomatoes, onion and garlic, and parsley and season to taste. Add the water, cover the pan, and continue cooking over medium heat for 20 to 30 minutes, until the tomato has softened into a thick sauce. If necessary, add a small additional quantity of water.

Add the meatballs to the tomato sauce and cook for 5 minutes.

Serve immediately with white rice or pasta.

 

 

 

Brazilian Meat Recipes