1. Dice the carrot; onion and celery and set aside the tomato. Don’t throw away the green stems on the tomatoes at this step. They have a strong tomato flavor and are suitable for cooking.
2. Chop the garlic and parsley leaves, grating the Parmesan cheese, and soak the chopped peppers in olive oil for a while. In this step, the ingredients must be shredded and put in the meat filling later.
3. Knead the fresh bread into crumbs and set aside two eggs
4. Half of beef filling, half of pork filling, set aside
5. Mix pictures 2, 3, and 4 together, add pepper and salt and stir evenly. It is best to marinate for about 30 minutes
6. Roll the marinated meat into meatballs, dip them in flour and set aside
7. Pour oil in the pan and fry the meatballs until golden brown on both sides. If you like the taste, you can fry the meatballs a little harder. When turning the meatballs, be careful not to break the meatballs.
8. Put three spoons of olive oil in the pot, add the sliced carrots, onions and celery and saute until fragrant. Then add tomatoes and red wine. Don't be stingy when adding red wine. At least 250ml, then add canned tomatoes and 500ml of water.
9. Cook on medium heat for 15 minutes, then break up the ingredients
10. Finally, add the meatballs and cook for 20 minutes. It can be sprinkled with parsley leaves and parmesan cheese for decoration
Tips:1. When cutting carrots, onions and celery, you don’t need to chop them very much, anyway, you have to chop them at the end.
2. If you add tomato stalks when cooking, remember to remove them before breaking
3. Meatballs are slightly larger than table tennis balls and will shrink during cooking
4. This meatball can be used as a sandwich or as a seasoning for pasta. If you want to learn more about Italian cuisine, please pay attention to me and make Risotto in the next issue.
