Meatballs in Tomato Sauce A Classic Spanish Recipe Made with Red Wine Combining homemade meatballs with a to mato and red wine sauce, th is classic Spanish recipe is cooked in the oven for a rich, fragrant result. This Spanish recipe combines classic meatballs with a dark red tomato and wine sauce. T he dish is mostly cooked in the oven, which means that the meatballs do not have to be fried beforehand, and the flavors have time to blend for a rich, tasty result. The meatballs can be served with white rice or boiled potatoes for a substantial meal. Or for a more tapas-style dish, soak up the sauce w ith chunks of fresh, crusty bread. Tip: For a lighter variation of this recipe, try replacing the red wine with white. Conventional wisdom says that red meat should be pa ired with red wine. This is not necessarily the case, as this combination proves. Spanish Meatballs in Tomato Sauce Preparation time: 20 minutes. Cooking time: 25 minutes. Serves 4. Ingredients: y1 lb / 500 g lean minced beefy2 cloves garlic, minced ySalt and peppery2 slices (old) bread, crusts removed yA little milky1 egg, beaten For the sauce: y1 tablespoon olive oil y1 onion y2 cloves of garlic, minced y4 medium tomatoes, chopped y½ glass red wine y½ teaspoon dried oregano
