BELGIAN MEATBALLS IN TOMATO SAUCE

Steps:

• 1. Heat 2 T oil in a skillet over medium heat. Add shallots, 1/2 the garlic, and 1 bay leaf. Season with salt and pepper.
• 2. Put a lid on the pan and cook the mixture until the shallots are browned. Stir often.
• 3. Remove the bay leaf and take the pan from the heat and let it cool.
• 4. Put pork and beef into a large bowl. Add the shallot mixture.and egg. Mix the ingredients together.
• 5. Add the panko, parmesan, and season with salt and pepper. Mix together.
• 6. Make the meat mixture into balls about 1 1/2 inches in diameter. Coat the meatballs in the flour.
• 7. Heat skillet on medium high. Add olive oil to pan. Cook meatballs on all sides until brown, 6-7 minutes. Remove meatballs to a platter as they brown.
• 8. Lower heat to medium low. Add the bay leaves:, rosemary, chopped onion, cloves and the remaining garlic.
• 9. Next fry the onion for about 4 minutes. Then add the chopped tomatoes, tomato paste and sugar.
• 10. Mix together then add the red wine, balsamic vinegar and worcestershire sauce. Season with pepper and salt.
• 11. Bring the sauce to a rolling boil then lower the heat to medium low. Let simmer for 30-40 minutes with the lid on. Stir often
• 12. Check the seasoning and add salt, pepper if underseasoned. If the sauce is too bitter or vinegary, add an extra pinch of sugar to reduce that flavor. Stir in the chopped herbs.
• 13. Add the browned meatballs, Cover and cook the meatball mixture for 10 minutes until meatballs are warmed through.
• 14. Serve the mearballs over mashed potatoes or noodles with the sauce.