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🍽️ Crispy Meatballs with Tomato Port Wine Sauce

518 kcal · 30 min · 4 servings

Ingredients

• 80 g bread slices
• 80 ml milk
• 1 onion
• 2 garlic cloves
• 4 sprigs parsley
• 4 tbsp vegetable oil
• 500 g mixed minced meat
• 1 egg
• 1 tsp medium-hot mustard
• salt
• pepper (from a grinder)
• 400 g cherry tomatoes
• 100 ml port wine
• 150 ml vegetable broth

Instructions

1. 1. Place the bread in the milk and let it soak.
2. 2. Turn on the oven to 200 degrees Celsius with top and bottom heat.
3. 3. Peel the onion and the garlic.
4. 4. Cut the onion and the garlic into very small cubes.
5. 5. Wash the parsley under running water.
6. 6. Shake the parsley dry.
7. 7. Chop the parsley finely.
8. 8. Heat two tablespoons of oil in a pan.
9. 9. Add the onions and garlic to the hot pan.
10. 10. Sauté the vegetables for one to two minutes until they are soft and translucent.
11. 11. Remove the pan from the heat.
12. 12. Let the onion and garlic mixture cool down briefly.
13. 13. Squeeze the milk out of the soaked bread.
14. 14. Add the bread, the minced meat, the egg, the onion and garlic mixture, the mustard, and the parsley into a large bowl.
15. 15. Season the mixture with salt and pepper.
16. 16. Mix all ingredients well together.
17. 17. Form seven balls from the mixture, each weighing about 70 grams.
18. 18. Flatten the meatballs slightly.
19. 19. Heat the remaining oil in a pan.
20. 20. Fry the meatballs in the hot pan until crispy on all sides.
21. 21. Line a baking tray with baking paper.
22. 22. Place the fried meatballs on the tray.
23. 23. Slide the tray into the preheated oven.
24. 24. Finish baking the meatballs for five to seven minutes.
25. 25. Wash the cherry tomatoes.
26. 26. Let the tomatoes drain well.
27. 27. Fry the tomatoes for one to two minutes in the hot pan.
28. 28. Deglaze the pan with the port wine.
29. 29. Add the broth to the pan.
30. 30. Season the sauce with salt and pepper.
31. 31. Let the sauce simmer for five minutes over medium heat.
32. 32. Place the meatballs and the tomatoes on the plates.
33. 33. Drizzle the meatballs with the sauce.
34. 34. Serve the dish with fried polenta.

Nutrition per serving

• kcal: 518
• Protein: 30 g · Fett/Fat: 34 g · Carbs: 18 g