Meatballs in sauce: an irresistible classic

Meatballs in sauce are a classic that never fails. Juicy and full of flavour, these homemade meatballs are simmered in a delicious sauce that makes them irresistible, ideal for sharing at a family meal.

Ingredients:

For the meatballs:
- 500 g minced meat (mixture of pork and beef)
- 1 egg
- 2 cloves garlic, minced
- 1 slice of bread (crust removed) soaked in milk
- Fresh chopped parsley
- Salt and pepper to taste
- Flour (for breading)
- Extra virgin olive oil
For the sauce:
- 1 large onion
- 2 cloves garlic
- 1 carrot
- 200 ml white wine
- 500 ml meat stock or water
- 2 bay leaves
- Salt and pepper to taste
- Extra virgin olive oil

Elaboration:

In a large bowl, mix the minced meat with the egg, chopped garlic, bread soaked in milk (drained), parsley, salt and pepper. Mix well until all the ingredients are integrated.
Shape the mixture into meatballs, about the size of walnuts, and dredge lightly in flour.
In a large frying pan, heat olive oil and fry the meatballs until golden brown on all sides. Remove and set aside on absorbent paper to remove excess oil.
In the same pan, add a little more oil if necessary and sauté the onion, garlic and carrot, all finely chopped, until soft and golden.
Pour in the white wine and reduce over medium-high heat for a few minutes until the alcohol evaporates.
Add the beef stock and bay leaves, and return the meatballs to the pan. Cook over a medium heat for 20-25 minutes, until the sauce has thickened and the meatballs are cooked through.
Adjust salt and pepper to taste before serving.

Calories and nutritional data (per approximate serving):

Calories per serving: 400 kcal
Fat: 22 g
Carbohydrates: 15 g
Protein: 30 g

Additional advice:

For juicier meatballs, mix beef with a little pork.
You can add spices such as cumin or paprika to the meat mixture to give it a special touch.
If you prefer a smoother sauce, you can puree the sauce before adding the meatballs.