| Bacon wrapped meatballs with a thick tomato saus 500g ground beef or mix 50/50 pork-beef 1 egg 2 cloves of garlic Ca 14 slices of smoked beacon 2 tsp thyme salt & pepper Paprika powder Chilli Make the meatballs: Crack the egg in a bowl and break it with a fork. Add the meat and mix. Use a garlic press and add the garlic. Add the thyme, salt & pepper and mix well. Form small meatballs, size of a golf ball. To make it less messy use a bowl of cold water next to you. Rinse the fingers there and it will be easier to form nice and even balls. Wrap each ball in a slice of smoked beacon and place in an oven form, quite tightly. Place in oven ca200c for about 40 min or until the balls have got a nice colour and there is some juice in the form. Tomato saus: 1 can of crushed or whole peeled tomatoes 1 onion 2 cloves garlic 1 dl orange juice 1 tsp lemon zest 1 dl red wine Salt pepper Start with adding olive oil in a pot and gently fry the onion and garlic. Add tomatoes and other ingredients and let it boil for 40 min. The goal is to make it really thick. Taste and se if you need to add more salt. Serve with the meatballs and rice. |
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