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Meatballs In Sauce
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
45 min(s)
6 servings
Cah Maral
@amelicesdacah- Ingredients
- Recipe
- Ground duckling (you can also use chuck)500 g
- Onion1 unit(s)
- Salt1 teaspoon
- Ground Black Pepper to taste
- Smoked paprika to taste
- Garlic3 unit(s)
- Parsley to taste
- Ready-made tomato passata400 g
- Bay Leaf1 unit(s)
- Olive oil for sautéing to taste
- Water1 cup
- Process in a food processor or chop half the onion, 1 garlic and a handful of parsley into small pieces. Place in a large bowl, add the ground beef already at room temperature, add 1 level teaspoon of salt, pepper and paprika to taste. Now the secret is to knead it well, you don't need anything to bind it. If possible ask the butcher to grind the meat twice. After the meat is well beaten, just model the balls in the size you prefer. Here yielded 18 meatballs of 30 grams.
- Water the bottom of a deep skillet with olive oil and warm up well. Arrange the meatballs with space between them to brown without adding water, if necessary do it in two shipments. Once golden, remove from the pan and set aside.
- Finely chop the other half of the onion, and the rest of the garlic. If necessary add a little more oil to the pan and add the onion, as soon as it wilts add the garlic, let it brown and add the passata, sauté well, then add the water, adjust the salt, pepper and place the bay leaf. As soon as it starts to boil, put the meatballs in the sauce and let it boil over low heat until the meatballs are finished cooking, for approximately 10 minutes. Then just serve as you prefer.
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