Mexican Meatballs in Tomato Sauce

Ingredients

• 1 slice of toast bread (from yesterday)
• 3 tbsp heavy cream
• 1 onion
• 1 tbsp Olive Oil
• 500 g mixed ground beef
• 1 egg
• 2 tbsp freshly chopped parsley
• zest of lemon
• Salt
• Pepper (freshly ground)
• 2 shallots
• 1 Garlic clove
• 400 g diced tomatoes
• 2 red chili peppers
• 1 tbsp Tomato Paste
• 4 tbsp olive oil
• 200 ml red wine
• Salt
• Pepper (freshly ground)
• sugar
• chervil (for garnish)

Instructions

1. 1.

   For the meatballs, pour the heavy cream over the toast bread and let it soak briefly. Peel the onion, dice finely, and sauté until translucent in hot oil. Combine the ground beef with egg, parsley, soaked toast, onion, and lemon zest in a bowl; season with salt and pepper and knead well. Form small balls from the mixture.

2. 2.

   For the tomato sauce, peel and finely chop the shallots and garlic. Wash, halve, de-seed, and finely chop the chili peppers. Sauté all in hot olive oil until translucent, stir in tomato paste, then deglaze with red wine. Let simmer slightly, add tomatoes, and cook gently for about 20 minutes while stirring occasionally; season with salt, pepper, and sugar. Add the meatballs, cover, and let them steam gently for about 10 minutes.

3. 3.

   Serve garnished with chervil.