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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