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Spanish
Meatballs in Tomato Sauce
 This
dish is popular at any time of the year as it can be eaten
hot or cold.(You can also do without the sauce if you wish)
I however prefer it as the locals here do: straight out
of the pan with plenty of fresh bread on the side to mop
up that lovely sauce!
You
will need:
500g
minced beef
3-4 cloves garlic
1 onion
parsley
1 egg (beaten)
4 tomatoes, roughly chopped
2 slices stale bread
milk
white wine
flour
salt
pepper
olive oil
How
to cook:
- In
a blender or mortar, crush 2 cloves of garlic with the parsley
and mix with a dash of white wine.
- Place
this mixture in a large bowl with the mince, mix well and then
leave to stand for 20 minutes.
- Place
the bread in a shallow dish and cover with the milk. Leave to
soak for a few minutes
- Add
the bread, egg, salt and pepper to the mince and knead until
all the ingredients are mixed together.
- Make
small balls and roll each one in flour.
- Cook
in plenty of hot oil until they turn golden brown, drain and
place in a casserole dish.
For
the sauce:
- Finely
chop the onion and the remaining garlic
- Place
a little oil from the meatballs into a casserole dish or large
earthenware dish 3. Add the onion and garlic and gently fry
until they begin to brown.
- Add
the chopped tomatoes and about half a glass of white wine.
- Bring
to the boil and cook for 5 minutes
- Pour
the sauce over the meatballs and then place in a moderate oven
for 20 - 25 minutes.
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