Beef meatballs in This recipe of meatballs in sauce is what my mother does since I have use of reason, therefore, very subjectively you can say that it is my favorite and there is no better one in the whole universe in expansion.
Ingredients
1 kg of minced meat you can use pork or beef ... or both.
1 medium onion
1 can of crushed raw tomatoes
1 egg
Bread crumbs
Wheat flour
Fresh parsley
Ground cumin
Oregano
Pepper
Salt
Preparation
Put the minced meat in a large container where you can work with it without difficulties.
Add about 2 tablespoons chopped fresh parsley very small and mix.
Next, add garlic powder, ground cumin, oregano, pepper and salt. The amounts? I put them to my eye. In the case of salt, if you are working with pork you can not taste it raw, so you should use your instinct to the maximum and always thinking that it is better that you miss it.
When you have all the spices incorporated, add a medium or small whole egg and a bit of breadcrumbs to the meat.
Mix well. The idea is that you have a texture, say, a mass that you can work with your hands without problem, that you can shape it and not disarm.
To achieve this, maybe you need to add bread crumbs to the meat, do it slowly, we do not want your meatloaf to taste like bread.
Once you have a texture that you can "knead", make balls a little smaller than a peach. Do not worry if you do not have perfect rounds, do not worry if you stick a little on your hands.
Then, you are going to put wheat flour on a plate or a table and you will pass each ball of meat through the plate until they are well covered on all sides ensuring that they do not have a very thick layer.
Once all are ready, heat a large, deep pan, you can use a pot. Put a good splash of olive oil and fry a large whole onion chopped in small cubes.
Once the onion is transparent remove it from the pan and reserve it.
Add a little more oil and place the meatballs.
Lower the heat in half and let it cool. Move them constantly so that they are golden on all sides.
Do it carefully so that you will not be disarmed.
Put back the onion that you had stir fried before and add a can of crushed tomato of 800 grams. Stir well so that all the meatballs are well impregnated with sauce. Lower the heat and cover.
Let cook for about 45 minutes, remember, low heat and always careful not to stick. Remove with a wooden spoon once in a while.
After this time your meatballs in sauce should be ready. Turn off the heat and let them sit for a couple of minutes.
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