Today I have a traditional recipe; it’s a genuine recipe that my grandmother used to make. It’s hearty and on the comfort side, although I changed it a bit by choosing to bake and not fry the meatballs. I don’t have to tell you how sweet and delicious those onions are going to be.. Serve it with the side of your choice and enjoy!
Ingredients
For the meatballs
500 g medium ground beef
1 cup cooked rice
1 onion minced
1 clove garlic minced
1 egg yolk
1 teaspoon dried oregano
1 teaspoon ground cumin
2 tablespoons olive oil
1/2 cup chopped parsley and mint
Salt - Pepper
For the tomato sauce and onions
3 large onions, sliced into rings
1/2 cup of white wine
1 clove garlic minced
1 cup crushed tomatoes
1 teaspoon tomato paste
A pinch of sugar
Salt - Pepper
How to make
Using a bowl add all the ingredients for the meatballs and mix everything together. Mold small meatballs in the size of a whole walnut and place them on a baking pan covered with parchment paper. Refrigerate for 30 minutes.
Using another bowl add the crushed tomatoes, tomato paste, sugar and minced garlic.
Preheat oven to 420 degrees.
Put a wide frying pan over medium heat and lay the onion slices, sprinkle with a little oil and 1-2 tablespoons of water. Let them become soft and golden, and then add the mixture of tomato and garlic, lower the heat and simmer for 5 minutes.
Bake the meatballs in your preheated oven for 30 minutes.
Back to the tomato sauce, add salt, pepper and some oregano. Simmer for 15 -20 minutes.
When the meatballs are ready add them to the pan with the tomato sauce and let stand for 5 minutes.
Serve with rice or mashed potatoes.
