Albóndigas in Moscatel sauce

Ingredients for 4 servings:

• 500 g minced meat, mixed or poultry mince
• ½ bread roll, soaked
• 1 egg(s)
• 1 tbsp mustard
• 1 clove(s) garlic, cut into no cubes
• 2 tbsp parsley, chopped
• some marjoram
• salt and pepper
• some oil for frying
• 200 ml wine (Moscatel)
• 100 ml red wine
• 1 medium-sized onion(s), cut into small cubes
• 1 carrot(s), not diced
• 1 tbsp butter
• 1 dash of cream
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Meatballs in Moscatel sauce

Knead the ingredients for the albondigas thoroughly in a bowl and season to taste. Form the mixture into small balls and fry them lightly in a pan. Heat the butter in a saucepan, fry the diced onion and carrot, and sauté for a few minutes. Slowly add the wine, bring the sauce to a boil, and add a dash of cream. Purée the sauce with a hand blender. Then add the meatballs to the sauce and simmer gently for about 10 minutes, depending on the size of the albondigas. Serve with pasta, rice, or baguette.