How to make
Grind the bread, hard cheese, garlic and parsley leaves in a blender. Pour the minced meat, black pepper, salt and cumin into a bowl. Beat the eggs and knead everything very well.
With greased hands, form round meatballs, which are slightly larger than a walnut.
Cut the onion into thin juliennes and the tomatoes into quarters. You can use half of the tomato puree and half of the fresh tomato, in order to make the sauce more liquid.
Heat the oil with finely chopped rosemary. Leave it on very low heat for 5 minutes to flavor the fat nicely.
Increase the heat and add the onion and fry it for 3-4 minutes, then add the tomatoes and after a minute pour the wine. Cook with the lid open and stir at all times for 2 minutes, so that the alcohol evaporates, then add the salt and leave it to stew for 25 minutes over medium heat.
During this time, the meatballs are prepared. They can be baked in a preheated oven at 390°F (200°C), but they need to be rolled in a little flour in advance. They can be fried and must be rolled in flour again. The third option and the healthiest is to steam them in a special appliance for this purpose.
The sauce and meatballs will be ready at the same time. Put the meatballs in a large plate and pour the sauce over them. Serve this delicious dish while it's warm.
Enjoy your meal!
