Meatballs in red wine sauce with tomato

Name: meatballs in red wine sauce with tomato
Total time: 30 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 1 large onion; 1 tablespoon dried Provençal herbs; 500 gram half to half minced; 1 tablespoon Spice meatballs; 1 egg; bread crumbs; 2 clove garlic; 1 tablespoon tomato paste; 200 milliliters rioja; 400 gram tomato cubes

Ingredients

Directions

Heat the oil and fry the onion with the Provençal herbs glassy in about 5 minutes on low setting.
Turn off the heat source and scrape half of the onion into the mince. Add the meatballs, herbs, egg and enough breadcrumbs to knead a smooth mince. Form 8 balls and leave them covered in the refrigerator for half an hour.
Heat the pan again and bake the balls around brown. Take them out of the pan and add the garlic and tomato paste to the shortening.
Fry this for about 2 minutes at low setting. Extinguish with the wine and let it boil gently for about 5 minutes.
Add the tomato cubes and let the sauce come back to the boil. Put the balls in the sauce and simmer for about 15 minutes on low setting. Season the sauce with salt and pepper.