Summary

Ingredients

• 500 g minced meat, mixed
• 2 medium onion (s), chopped
• 1 egg (s)
• 1 teaspoon mustard
• 2 tablespoon breadcrumbs
• salt and pepper
• Paprika powder
• 1 tablespoon olive oil
• 4 medium tomato (s), ripe
• 50 g bacon, diced into small pieces
• 1 clove garlic
• 1 tablespoon tomato paste
• 1 shot red wine
• 300 g tomato (s), happened
• some oregano

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Instructions

1. In a large bowl, knead one chopped onion with the minced meat, egg, mustard, breadcrumbs, salt, pepper, and paprika powder until well combined. Roll into balls of roughly the same size. Keep refrigerated until cooking.
2. Heat olive oil in a large pan over medium-high heat. Add meatballs and fry for 10-12 minutes, turning occasionally, until browned on all sides and cooked through (internal temperature 63°C/145°F). Remove to a plate.
3. In the same pan, add the second chopped onion and diced bacon. Cook over medium heat for 5-7 minutes until bacon is crispy and onion is translucent.
4. Add minced garlic and cook for 1 minute until fragrant.
5. Blanch the 4 fresh tomatoes in boiling water for 2 minutes. Transfer to cold water to cool, then peel and chop into small pieces.
6. Add the chopped fresh tomatoes to the pan and cook over medium heat for 5 minutes until the liquid has mostly evaporated.
7. Stir in the tomato paste and cook for 1 minute.
8. Pour in the red wine, scraping up any browned bits from the bottom of the pan. Simmer for 2 minutes.
9. Add the canned tomatoes (300 g), oregano, salt, and pepper to the sauce. Return the meatballs to the pan.
10. Reduce heat to low and simmer for 15-20 minutes until the sauce thickens.