How to prepare this recipe
|Prep time||Cook Time||Rest Time||Total Time|
|10 min||50 min||-||60 min|
Combine all the meatball ingredients in a bowl.
First Mix the bread with the milk. Set aside.
Zest the lemon, and add to the beef mince.
Roughly chop the parsley, and add to the mince.
Season with salt and pepper to taste.
Add the whole egg.
Incorporate well with hands.
Squeeze the milk from bread, and add to the beef mince mixture. Mix well.
Form balls by hand.
Brown the meatballs on all sides over medium heat.
Mix the tomato paste, wine and water (or meat stock).
Place the meatballs into the sauce and simmer over very low heat.
Add the bayleaves, cover and simmer for 20 minutes.
Meanwhile, in the pan the meatballs were fried, melt 30 gr (1 oz or 3/8 cup) butter.
Braise 200 gr (7 oz or 1 cup) rice, previously cooked in salty water.
Season with salt and pepper to taste, and add the chopped parsley.
Serve the rice together with the meatball in tomato sauce. Also if you prefer, can be served with pasta instead of rice.
Enjoy, Good Appetite!