Meatballs in tomato sauce

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Components

• 500 grams of minced duck meat
• Half an onion
• 2 garlic cloves
• One egg
• 1/2 cup of finely grated Parmesan cheese
• 1/4 cup of sifted flour
• Six sprigs of parsley
• 1 teaspoon of salt
• Add salt and ground pepper gradually to achieve the desired flavor.
• extra virgin olive oil

Setup mode

1. Remove the skin and slice the onion and garlic cloves thinly. Rinse, dry, and finely chop the parsley.

1. In a big bowl, combine ground meat, onion, garlic, and season with salt and pepper to your preference. In a separate small bowl, crack the egg and add it to the meat—if it’s spoiled, the recipe won’t be ruined. Use your hands to thoroughly mix and knead the ingredients for around 2 minutes. Take a meatball and toss it against the bowl several times—this technique helps prevent the meatballs from breaking apart during frying.
2. Incorporate the parmesan cheese, parsley, and breadcrumbs into the meat by kneading once more.
3. To shape the meatballs: coat your hands with olive oil and roll pieces of the dough into small balls about the size of a ping-pong ball — this makes 30 meatballs. Place them on a tray and set aside.

PARA O MOLHO

Components

• 4 tea cups of tomato raisin
• One onion
• 2 garlic cloves
• 1/2 cup of water (tea)
• Two bay leaves
• oil according to preference
• sodium chloride
• Add salt and ground pepper gradually to achieve the desired flavor.
• basil leaves for garnish

Setup mode

1. Remove the onion’s skin and dice it. Peel the garlic cloves and crush them in the mortar with one teaspoon of salt until they form a paste.

1. Use a large, high-quality frying pan over medium heat (if you like using a large pan). As it heats, add water and one tablespoon of olive oil, then arrange half of the meatballs side by side without overlapping. Cook them for about 5 minutes, occasionally tilting the pan to roll the meatballs and ensure even browning. Once golden, transfer the meatballs to a plate and repeat the process with the remaining meatballs, adding more olive oil to the pan as needed.
2. Maintain the frying pan over medium heat and add water along with one tablespoon of olive oil. Include the onion with a pinch of salt and sauté for 5 minutes until it softens and browns. Add the garlic and cook for 1 minute to release its aroma. Pour in some water and scrape the bottom of the pan to dissolve any browned bits, as they enhance the flavor of the sauce.
3. Add tomato raisin and bay leaves, season with pepper, and cook over medium heat until it comes to a boil.
4. Place the golden meatballs back into the skillet with the sauce, reduce the heat, and cook for an additional 6 minutes. Garnish with basil leaves according to your preference.

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Meatball sauce can be kept in the fridge for a maximum of 3 days or frozen for as long as 3 months.

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You can shape the meatballs and store them in the refrigerator for up to one day. Before cooking, remove them from the fridge at least 20 minutes beforehand to allow them to come to room temperature. After that, simply follow the instructions to prepare the sauce.