John Myers
Contents
show
Meatballs in Tomato-red Wine Sauce
The perfect meatballs in tomato-red wine sauce recipe with a picture and simple step-by-step instructions.
for the meatballs
- 500 g Minced meat
- 1 size Onion red
- 2 piece Spring onion
- 1 toe Garlic
- 1 teaspoon Capers
- 40 g Whole grain crumbs
- Salt and pepper
- 1 teaspoon Gourmet fine seasoning
- 2 tablespoon Tomato ketchup
- 30 g Parmesan
- Oil for frying
for the tomato red wine sauce
- 1 size Onion red
- 2 piece Spring onion
- 2 Toes Garlic
- 150 ml Red wine
- 400 g Canned Tomatoes
- 600 ml Tomato juice
- 1 teaspoon Capers
- 1 teaspoon Chilli from the mill
- 1 tablespoon Chili sweet and sour sauce
- 1 teaspoon Gourmet fine seasoning
- 3 piece Colorful peppers
- 1 branch Rosemary fresh
- 1 Sage sprig
- Oil for frying
Preparation of the Roman pot
- the roman pot for at least 1 hour. submerge in a correspondingly large vessel and “soak” … it should be able to soak up completely with water – it can then release the moisture into the contents while cooking
general preparations – snipping
- FOR THE MEATBALLS: cut the red onion into cubes – cut the spring onion into fine rolls – cut the garlic into small cubes – grate the Parmesan – cut the capers into small pieces
- FOR THE SAUCE: cut the red onion into cubes – cut the spring onion into small rolls (put the green parts aside for later) – cut the garlic into cubes – cut the paprika into strips (add some paprika strips for the decoration to the green spring onion rolls and add both set side)
Prepare meatballs
- Sauté the red onion, spring onion and garlic together in a pan – then leave to cool
- Knead the minced meat together with crumbs, chopped capers, Parmesan, ketchup, salt and pepper as well as the cooled roasted onions vigorously and evenly with your hands – form small, coarse balls from the mixture – leave to stand for approx. 15 minutes, then they have tightened and can be rolled nicer and more evenly
- Fry the balls in hot oil until they are colored all around
Tomato – red wine sauce
- Sauté the red onion, spring onion and garlic together in a pan and then deglaze with red wine – let the red wine reduce a little
- Now add the canned tomatoes and the tomato sauce (I had some in the freezer – but you can also take the canned tomato strained) and simmer until the sauce thickens a little – add capers – with salt and pepper, as well as gourmet fine seasoning, chilli and chilli sauce hot & sweet to taste
- Now transfer the sauce into the Roman pot – put the strips of paprika on top – place the meatballs on top – put a sprig of rosemary and a sprig of sage on top – close the lid and put the Roman pot in the COLD oven
- Set the oven to 180 degrees and let it cook for about 40 minutes
Side dishes:
- We had green salad and mashed potatoes with it
so honestly …
- 12 …. that was my first attempt with a roman pot …. the dish itself tasted wonderful, but i still believe that it would not have needed the roman pot …. you could have it on the stove in a shorter time being able to prepare …. it may be that the roman pot has its advantages for other dishes, but here it does not have to be used
Facebook Comments