Recipes

Ingredients

• 1.1 lb (500 g) ground beef
• 1.1 lb (500 g) ground pork shoulder
• 2 small onions
• 2 cloves garlic
• A little smoked bacon
• Sweet smoked paprika
• Organic seasoning blend
• Assorted peppercorns
• Salt
• Lard and a little oil for frying
• 1 carton tomato purée (passata)
• Oregano and basil
• A little butter
• 1 teaspoon sugar
• A little flour for thickening the sauce
• Water

Steps

1. Prepare and wash all ingredients, peel the onion and garlic, and finely chop them.
2. Grind or finely chop a little bacon to add fat and flavor to the meat.
3. In a large bowl, place the ground beef and pork, add the chopped onion, garlic, and bacon.
4. Add the spices: assorted peppercorns, sweet smoked paprika, organic seasoning, and salt to taste.
5. Knead the ground meat with the spices thoroughly by hand until all ingredients are fully combined.
6. Oil your hands so the meat doesn't stick and shape small meatballs.
7. In a skillet or pot, heat lard and a little oil over medium heat.
8. Place the meatballs into the hot fat and fry them evenly on all sides until they develop a nice color and are cooked through.
9. In another pot, prepare the sauce: pour in the tomato purée, add dried oregano, basil, a little water, a little butter, and stir.
10. Whisk a little flour with a little water and add it to the tomato sauce to thicken it slightly.
11. Add a teaspoon of sugar to the sauce to cut the acidity of the tomatoes and salt to taste.
12. Simmer the sauce over low heat for a few minutes so all the flavors meld.
13. You can briefly combine the finished meatballs with the sauce or serve them drizzled with warm homemade tomato sauce alongside mashed potatoes.