Receta en español aquí
This is my family’s old recipe for meatballs and I love this onion sauce so I want to share with you the recipe.
Meatballs in white wine and onion sauce
Ingredients (30 meatballs)
500 g minced beef
150 g minced pork
150 g canned mushrooms
2 or 3 medium cloves of garlic
1 dash of white wine
Parsley to taste
½ cup bread crumbs
Salt, ground black pepper and nutmeg
2 large onions
2 or 3 cloves of garlic
200 ml white wine or cognac
200 ml water if sauce is too thick
Salt and black pepper to taste
Fresh minced parsley to garnish
Grind together cloves of garlic, parsley and mushrooms to a paste.
Add the resulting paste to the minced meat in a large bowl.
Add salt and pepper to taste and a little of nutmeg.
Then the eggs, a splash of white wine, breadcrumb and stir to mix well.
Place in the fridge for a couple of hours before make the meatballs.
Form the meat mixture into balls the size of a walnut, keep them uniform so they cook evenly.
Roll the meatballs in a dish container bread crumbs.
Fry meatballs in batches in hot olive oil. When meatballs are very brown and slightly crisp remove from the heat and drain on a paper towel. Set aside.
Mince garlic and onion.
In a pot pour a dash of extra virgin olive oil over medium heat and brown the onion and garlic.
Once onion is browned add the meatballs and pour the white wine, let it simmer and season to taste. If sauce is too thick you can add water and let it reduce over low heat.
When sauce is done remove meatballs from the pot and blend the sauce with a handheld blender until smooth. Then put again the meatballs in the sauce, let it simmer for a while and ready to eat.
They can be served accompanied with French fries.