Summary

Ingredients

For the meatballs:

• 500 g minced meat, mixed or minced poultry
• 0.5 ½ bun, soaked
• 1 egg (s)
• 1 tablespoon mustard
• 1 clove garlic, not cut into cubes
• 2 tablespoon parsley, chopped
• some marjoram
• salt and pepper
• some oil for frying

For the sauce:

• 200 ml wine (Moscatel)
• 100 ml red wine
• 1 medium onion (s), cut into small cubes
• 1 carrot (s), not cut into cubes
• 1 tablespoon butter
• 1 dash cream
• salt and pepper

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Instructions

1. In a bowl, combine the minced meat, soaked bun, egg, mustard, garlic, parsley, marjoram, salt, and pepper. Knead well and shape into small balls.
2. Heat oil in a pan over medium-high heat and fry the meatballs for 3-4 minutes until lightly browned on all sides.
3. In a saucepan, melt butter over medium heat. Add diced onions and carrots and simmer for 3-4 minutes until softened.
4. Slowly pour in Moscatel wine and bring to a boil over medium-high heat. Remove from heat, stir in a splash of cream, and blend with a hand blender until smooth.
5. Add the meatballs to the sauce and simmer gently over low heat for 10 minutes.
6. Serve with pasta, rice, or baguette.