Today, I propose a recipe for a comforting, warm and spicy dish, in harmony with the red wine of the Cru Vacqueyras.
With its nose of red fruits, cherry, strawberry, and black fruits; blackcurrant, blackberry, blueberry. Spicy nuance, with a beautiful note of liquorice.
This beautiful tannic structure will be underlined by the spices of the recipe.
This ample, delicious, perfectly structured wine will delight guests with its aromatic persistence, substance and volume.
The red wine of Cru Vacqueyras should be drunk with pleasure and indulgence.
Now it’s up to you!
Spicy meatballs with tomato sauce
Ingredients : (for 6 people)
- 350 g minced lamb meat
- 250 g ground beef
- 2 red onions (petits)
- 1 young onion
- 2 clove of garlic
- 1 large handful of firm green olives
- 1/4 white stick
- 200 ml of milk
- 1/2 bunch of flat-leaf parsley
- 1 large can of crushed tomatoes (in pieces)
- 1 tbsp kefta spices
- 1 level tablespoon cumin powder
- 1 tbsp. flat turmeric powder
- 1 tbsp. quality black pepper
- olive oil or other oil
The day before:
Mix the two meats in a large salad bowl.
Soak the bread in the milk for at least 30 minutes.
Loosen the kefta spices in a little cold water.
Peel the garlic and onions.
Blend the red onions, garlic and parsley in a blender.
Add this mixture to the meat.
Add the spices and the bread soaked in milk. Mix well with clean hands.
The mixture should be very soft.
(Add a little milk to the bread if necessary, to make it soft).
Cover the bowl with film and place in a cool place overnight.
Wet your hands and form meatballs the size of a ping pong ball.
Heat the oil in a large frying pan or casserole and place the meatballs in it.
Let them grill all over.
Place the meatballs on paper towels and set aside.
Discard the cooking oil. Heat a trickle of oil in a frying pan or casserole dish.
Brown the white onion cut into small cubes.
Add the crushed tomatoes and simmer for 10 minutes.
Add the still hot meatballs and cook over low heat for about 30 minutes, stirring regularly.
10 minutes before the end of the cooking time, add the green olives (be careful not to add too much salt to the sauce as the olives are often already salty).
Pour your meatballs into a nice serving dish and sprinkle with chopped parsley.
Accompany with a glass of red Vaqueyras.
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