Meatballs in tomato sauce

Meatballs in tomato sauce

For the meatballs:
250 g minced beef
250 g minced pork
100 g soybean hulls
1 egg
1 big onion (or 2 medium size)
4 cloves garlic
handful of chopped parsley
1 tbsp. fresh rosemary (chopped)
salt & pepper
homemade spice mixture (optional)
3 tbsp. breadcrumbs
lard for frying (or oil)

For the sauce:
olive oli
2 tbsp. plain flour
1 medium onion (chopped)
4 cloves garlic (chopped)
2,5 dcl (1 cup) homemade tomatoes sauce (or 1 can pelati)
1 can pelati
handful of chopped fresh parsley
1 tsp. indian curry mixture

Soybean is optional; it adds moisture without altering the meaty flavor. Add 1 cup of boiling water to the hulls, cover and drain after few minutes, let it cool. In a pan sauté the onion until golden (add some water, cover, low heat, 7 minutes), add garlic, homemade spice mixture, and sauté one minute more. Let it cool. Add all the ingredients to the meat (meat, soybean, onion and garlic mixture, rosemary, parsley, egg, breadcrumbs) and mix well with your hands. If the mixture is too moist, add some more breadcrumbs. Season with salt and pepper. I like them to be a little more seasoned.
Form small meatballs with your hands. And lay them on a plate covered with breadcrumbs). When the plate is full, cover with transparent foil and refrigerate for at least 45 min.

In a large skillet add lard and bring to high heat. Fry the meatballs until golden. Let them drain on the kitchen towel. Pour out the excess fat, and sauté the onion until soft and golden, add garlic and fry for one minute more. Add the curry and flour and mix well until the flour is lightly golden. Add tomatoes sauce and pelati, mix well and cook 10 minutes. Use hand mixer or blender to make smooth sauce. Bring to boil, add meatballs and cook for 15 more minutes. Serve with spaghetti.

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