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🍽️ Mexican Meatballs in Tomato Sauce

518 kcal · 30 min · 4 servings

Ingredients

• 1 slice toast bread (from the day before)
• 3 tbsp whipping cream
• 1 onion
• 1 tbsp olive oil
• 500 g mixed minced meat
• 1 egg
• 2 tbsp freshly chopped parsley
• lemon zest
• salt
• pepper (from the mill)
• 2 shallots
• 1 clove of garlic
• 400 g chunky tomatoes
• 2 red chili peppers
• 1 tbsp tomato paste
• 4 tbsp olive oil
• 200 ml red wine
• salt
• pepper (from the mill)
• sugar
• chervil (for garnish)

Instructions

1. 1. Pour the cream over the toast bread and let it soak briefly.
2. 2. Peel the onion and dice it finely.
3. 3. Heat oil in a pan and sauté the onion cubes until translucent.
4. 4. Add the minced meat, egg, parsley, soaked toast bread, onions, and lemon zest to a bowl.
5. 5. Season the mixture with salt and pepper and knead everything well.
6. 6. Form small balls from the meat mixture.
7. 7. Peel the shallots and garlic and chop them finely.
8. 8. Wash the chili peppers, halve them, remove the seeds, and chop them finely.
9. 9. Heat olive oil in a pot and sauté shallots, garlic, and chili until translucent.
10. 10. Stir the tomato paste into the vegetable mixture.
11. 11. Deglaze everything with red wine and let it reduce briefly.
12. 12. Add the tomatoes and let the sauce simmer gently for about 20 minutes, stirring occasionally.
13. 13. Season the sauce with salt, pepper, and sugar to taste.
14. 14. Place the meatballs into the sauce.
15. 15. Let the balls simmer gently covered for about 10 minutes until cooked through.
16. 16. Garnish the dish with chervil and serve.

Nutrition per serving

• kcal: 518
• Protein: 28 g · Fett/Fat: 37 g · Carbs: 11 g