Ingredients

1 lb ground veal
½ lb ground pork
½ lb ground beef
1 tsp parsley, finely chopped
1 tsp dry oregano
½ tsp cumin
2 eggs
2 slices of white bread soaked in milk and squeezed
Salt and pepper to taste

For the spicy salsa rosa

2 tsp olive oil
1/2 medium Spanish onion, finely cut
2 garlic cloves, finely chopped
1 scallion, finely chopped
½ red pepper, diced
1 tsp dry oregano
1 (15 oz) can of tomato sauce
4 oz broth of chicken, no salt added
1/2 tsp red pepper flakes
4 oz cream
Salt and pepper

Preparation

Mix the three meats and the other ingredients in a bowl, season with salt and pepper to taste and form medium size meatballs, 1 ½ inches of diameter.

Heat the oil in a large pot, sear the meatballs until golden brown and remove from pan. Place in a platter.

In the same casserole, sauté the onion for approximately 4 minutes, add the garlic, scallion, red pepper and oregano. Cook for approximately 5 minutes. Add the tomato sauce, chicken broth, salt and pepper to taste and red pepper flakes. Cook for 5-10 minutes. Add the cream and stir. Place the meatballs in the pan, and cook, covered, at medium-low for 20 minutes.

This entry was posted on Monday, November 3rd, 2008 at 6.42 pm and is filed under Blog, Main Course. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.