Description
This dish was invented by me, although I do not exclude that under a different name and in different versions there are on the Internet. My first dish on this site, so do not judge strictly.
Ingredients
-
Veal
400 g
-
Pork
500 g
-
Tomato juice
350 g
-
Onion
2 piece
-
Carrots
1 piece
-
Spices
-
Milk
100 ml
-
Bread
150 g
-
Olive oil
-
Greens
-
Dry red wine
3 Tbsp
-
Chicken egg
1 piece
-
Sugar
1 tsp
Cooking
First make the stuffing: both types of meat skip through Mincer along with 1 onion, add spices, salt, pepper to taste, egg. Bread soaked in milk, pass through a meat grinder and mix the prepared stuffing.
From the resulting meat to roll into balls and roll in flour.
On a preheated pan, fry the onion and carrot, cut into small cubes. The roasted mixture to lay out the meatballs. Fry on both sides until obtaining a light Golden brown.
For sauce: mix tomato juice or diluted tomato paste with garlic, wine, added oregano, a teaspoon of sugar, spices to taste. Pour the resulting sauce in our meatballs, close tightly with a lid and simmer on low heat for 30-40 minutes.
Our meatballs Mexican-style ready. Put on plate and sprinkle with dried herbs. Serve hot with rice, vegetables or boiled potatoes. Hope you like it.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.