Meat Dishes‎ > ‎

Almôndégas


Ingredients:

The Meatballs:
500 grams of minced beef
1 egg 2 tablespoons of flour 
1 small onion finely chopped
1 clove garlic
1 bunch of parsley
salt and pepper to taste 
Bread crumbs

The Tomato Sauce:
3 ripe tomatoes
3 tablespoons of tomato paste
1/4 cup white wine
1 tablespoon olive oil
Salt to taste 

Method:

The Meatballs:
Chop the onion, garlic and parsley and stir into meat. Season with salt and pepper. 
Beat the whole egg and add to meat, stir to mix.
Add flour, 2 tablespoons of bread crumbs and stir again. 
With hands, shape the meat into small balls

The Tomato Sauce 
Chop the onion and saute in olive oil. Add the diced tomatoes. Fry about 3 minutes over medium heat.
Add the white wine, tomato paste and 3 cups of water. Season with salt: 
Add the meatballs to the tomato sauce making sure they are covered add more water if needed.
Cook with the pot uncovered (to thicken the sauce) until the meat is thoroughly cooked, about 15 minutes.
Serve the meatballs with creamy mashed potatoes, rice and salad.




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