2020
Spanish Meatballs Meatballs
PREPARATION: In a large bowl, mix all ingredients with ground beef. Make one-inch (2.5 cm) meatballs and set aside. Heat oil in a frying pan. Grill fennel seed while stirring constantly. Pour in wine, stirring until alcohol evaporates. Add tomatoes and seasonings. Cover and reduce heat to medium-low. Simmer for 20 minutes. Add a bit of water if needed. Add meatballs to sauce and simmer at low heat for about 30 minutes. Stir occasionally. Once cooked, place meatballs and a bit of sauce in paper muf fi n liners in a serving dish. Keep covered with aluminum foil until ready to serve.
• 2.2 lb (1 kg) lean ground beef • 2 chopped yellow onions • 1 egg, lightly beaten 3 tablespoons (22.5 g) ground walnuts • 1 tablespoon (15 ml) paprika • 1 1/2 tablespoons (22.5 ml) cumin • 1/2 teaspoon (2.5 ml) cinnamon • 1/4 cup (60 ml) fresh chopped parsley • Salt and pepper, to taste Sauce • 3 tablespoons (45 ml) olive oil • 1 1/2 tablespoons (22.5 ml) fennel seeds • 1/2 cup (120 ml) dry white wine • 1 28 oz. (900 ml) can of diced tomatoes • Salt and pepper, to taste
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