I tried meatballs in many occasions and most of the recipes include some form of tomato sauce among their ingredients. This is the recipe for my mom’s meatballs and I promise they are the best I have tried… as you could probably guess J
She cooks them for a long time, obtaining juicy and spongy meatballs, not that kind we have all tried, hard as golf balls and dry as hay. The pine nuts add a nice contrast. At home we serve them with cubed fried potatoes. You will need bread to dip in that sauce!
Ingredients (serves 2/3)
- 500 gr. ground beef
- 2 eggs
- 1 medium onion
- 1 tbsp pine nuts
- 100 gr. bread crumbs
- 1 tsp granulated garlic/ dry parsley leaves
- Olive oil
- Chicken stock (about 2 cups)
- 125 ml white wine
- 2 cloves garlic
- Fresh parsley
STEP 1.- Mix the meat with the eggs, the breadcrumbs, granulated garlic, dry parsley leaves and salt.
STEP 2.- Wet your hands, take pieces of the mixture and form into meatballs the size of Ping-Pong balls. Coat with flour.
STEP 3.- Heat up enough olive oil in a pan (at least 1 inch deep, to cover the meatballs up to half their height) and fry the meatballs for 10 minutes over medium high heat, turning regularly, until evenly browned. Place the meatballs in a medium sized pot.
STEP 4.- Remove the oil from the pan, filter it and return 3 tbsps. to the pan. Fry the onion until soft and transparent. Add the pine nuts, fry for 2/3 minutes.
STEP 5.- Add the onion and pine nuts to the pot with the meatballs. Cover with chicken stock and cook over medium-low heat for 45 minutes.
STEP 6.- Add the garlic and parsley to the mortar and crush until they form a paste. Pour in the white wine and add to the meatballs. Cook for 15 more minutes.
– You can use the soft part of the bread instead of breadcrumbs, soaked with milk.
– I use 100% beef, but you can also use 25-50% pork meat for the meatballs.