MEAT BALLS IN RED WINE SAUCE
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Preheat the oven to Gas Mark 4/180°C/350°F.
- Place the breadcrumbs in a bowl then add the milk and leave the breadcrumbs to soak for 30 minutes.
- Put half the margarine in a saucepan, add the flour and cook, stir it for 2 minutes taking care not to let the mixture burn.
- Stir in the beef stock and wine and simmer for 20 minutes.
- Add the tomatoes, tomato puree and chopped basil.
- Season well and simmer for 30 minutes.
- Add the chopped shallots, minced beef and paprika to the breadcrumbs and mix it thoroughly.
- Season it with a little salt and pepper. Using floured hands, shape the beef into 14 large even sized meat balls.
- Heat the oil and remaining margarine in a large frying pan, add the meat balls and cook until they are brown all over.
- Place the meat balls in a deep casserole dish, pour over the red wine sauce, cover and bake in the centre of the oven for 30 minutes.
- Remove the meat balls from the oven, allow them to cool for 5 minutes, garnish with the sprigs of fresh basil, and serve.
INGREDIENTS
- 250 grams white breadcrumbs
- 150 ml semi-skimmed milk
- 50 grams low-fat margarine
- 50 grams whole meal flour
- 200 ml Rich Beef Stock
- 150 ml claret
- 6 tomatoes, peeled and chopped
- 1 tablespoon tomato puree
- 1 tablespoon finely chopped fresh basil
- Salt and freshly ground black pepper (to taste)
- 12 shallots, peeled and chopped
- 450 grams minced rump steak
- 1 teaspoon paprika
- 3 tablespoons Cooking oil
- A few whole sprigs of fresh basil
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