My boyfriend loves meatballs, but no just any meatballs, he likes homemade-made from scratch, meatballs. I have to admit that one of the things that hurt me when it comes to cooking is patience. I like quick recipes that taste good and are healthy. But lets face it, not all recipes are like that, some need time and a lot of patience for it to come out perfect. So with that said, I embarked on the mission of preparing home-made meatballs. I called my mother in law so she would share with me her secret and this is what I learned:
First things first…
-Making the (all natural) tomato sauce. Prep. Time: 40 minutes
You will need:
- Half a kilo of tomatoes, that’s about 3 tomatoes ( of course pay attention to the size), my boyfriend loves the extra sauce to later dip in the bread so I used a full kilo ( that’s about 6 tomatoes).
- Half a medium onion and 1 clove of garlic
- 1/2 a teaspoon of salt
- 1/2 a teaspoon of sugar
- extra virgen olive oil
Peel the tomatoes and cut them into little pieces. Put the cooking put on low with little bit of olive oil, add the onion and garlic, then add the tomatoes and salt, close it and leave it for about 30 minutes. Come back every now and then and see that it’s slowly cooking and it’s not on too high. You will see that the tomato will begin to become a paste-like texture sauce. Now is a good time to taste it. Add salt or a bit of sugar if needed ( the sugar levels out the acidness of the tomato). If you think you want to cook it a bit more leave it on for 10 more minutes. If you like a rather chunkier sauce then you can now remove it from the cooking pan, put it on a blender, blend and set aside because that is done!
-Let’s make the meatballs… Prep time: 20 minutes
You will need:
- Ground beef (600 grams)
- 1 egg (beaten)
- salt ( to taste, 1 used 1 1/2 teaspoons)
- all purpose flour
Mix the ground beef with the egg, salt and parsley. When it’s evenly blended, start to make the meatballs. Don’t make them too small because you can take for ever. I made 14,nice sized, meatballs. Get a pan ready with extra virgen olive oil and wait until the oil is hot, don’t put it on high because you will burn the meatballs on the outside and they’ll remain raw on the inside. Be patient! Slow-cook them, make sure you turn them around so that they are evenly cooked. While the meat balls are frying it time to finish up the sauce.
To finish up the sauce you will need: ( Prep time: 15 minutes)
- 2 cloves of garlic
- 1 cup of White wine
- Bay leaf
- Half a medium sized onion.
- Extra virgen olive oil
On a different pan add about a spoon of extra virgen olive oil and put the heat on low, once the oil is hot add the onion and garlic and stir. Wait until the onion is donde ( it looks clear) add the cup of wine and bay leaf, cover it up and leave to cook on low for 10 minutes.
To finish it up: (Prep time: 25 minutes)
Remove meatballs from pan and you can put them in a paper towel to remove excess of oil. With a spoon start to add the tomato sauce to the wine, slowly, so that the flavour blends together. Once the tomato sauce is mixed with the wine, add the meatballs and leave to cook on low for another 15 minutes.
Serve and Enjoy!
Miss Prym ❤