Meatballs in homemade sauce. The traditional homemade ones that are delicious

These meatballs in homemade sauce are dedicated today to my friend Nacho. A few days ago I was at his house and I was surprised at the amount of pre-cooked food he had in his refrigerator.

Without wanting to judge him, we were discussing the topic, and he told me that he finds it extremely difficult to cook for himself and that it is easier to buy food at the supermarket than to make it.

I told him that not everything is about going easy and that we have to take care of our health not only in the gym, so I proposed a plan: I would publish the straight ones that he usually buys in verdigris very easily and with quantities that would last 4 or 5 days so that by cooking them once a month, I could have delicious food at home every week ready to take to the office.

And they are also two recipes in one because the sauce is perfect for pasta, boiled rice or for chicken.
This is the first of all of them, and I hope that it not only helps him, but that you also dare to cook at home

Ingredients

For the meatballs

1 kg minced meat 1/2 pork 1/2 beef
2 slices of bread
60 ml of milk
a few sprigs of fresh parsley
1 clove of garlic
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
1 teaspoon nutmeg
1 egg
Extra virgin olive oil

For the sauce

2 cloves of garlic
2 spring onions
1 carrot
6 mushrooms
1 tablespoon wheat flour
4 tablespoons crushed or fried homemade tomato
some branches of fresh rosemary
a sprig of fresh thyme
1/2 glass of cognac
1/2 glass of red wine
300 ml chicken broth
Extra virgin olive oil
Salt

For the bouquet garni or herb bundle

2 sprigs of rosemary
2 branches of lemon thyme
2 Bay leaves

Directions

We put the bread crumbs in a bowl with the milk and set aside for a few minutes.

We add the minced meat, a clove of minced garlic and season with salt and pepper. We add a little chopped parsley, the spices and the egg. We knead well until all the ingredients are well integrated.

We form balls with the help of an ice cream spoon so that they all come out the same and, wetting our hands so that the meat does not stick, we shape them into round shapes. In a frying pan, heat a tablespoon of oil and fry the meatballs, taking care that they are golden brown on all sides. We put them on a plate with absorbent paper.

Now we prepare our sauce: in a little oil we sauté the garlic and chopped onion for a couple of minutes. We add the peeled and chopped carrot along with the chopped mushrooms. We cook for a few minutes.

We add the flour, the fried tomato, the wine, the cognac, the chicken broth and the fried tomato and we add the bouquet garni. Let it reduce for 10 minutes over medium heat and remove the herbs.

We crush the sauce and return it to the saucepan. Put the meatballs on and let it cook over a gentle heat for about 10 minutes. Serve with a little chopped parsley on top.

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