Meatballs in Red Wine Sauce

Meatballs favorite!
Red wine sauce, wonderful aromas, divine taste and a wide range of combinations. I think we need in today's introduction to confine to fewer descriptions and let you decide yourself what description fits better and if you will make it and enjoy!
Yours!

work: 1h:00′

time: 2h:00′

easy:

Ingredients (4 servings) 600g (1.3 lbs) minced meat mixed 100g (3.5 oz) stale bread 1 large onion grated 2 cloves garlic crushed 1 leek chopped 1 green pepper mashed 1 small carrot mashed 1 large egg a few fresh mint leaves chopped 2 tbsp olive oil salt & pepper flour for dusting oil for frying 150g (5.3 oz) white rice to accompany	Soak briefly the stale bread in fresh cold water. Squeeze very well in your handful to eliminate off the excess water.	In a large bowl, add the squeezed bread, onion, garlic, pepper, carrot, leek, mint and oil. In the center break the egg and salt and pepper. Knead the mixture to combine the ingredients and refrigerate for a while.
Shape meatballs, not too large, and gather them to a silicone surface.	Flour them well and shake off excess flour.	In a large pan, add enough oil to get hot. Arrange the meatballs to fry. You turn them once and put them in a Pyrex on a paper towel to keep warm.
Sauce 1 large onion grated 2 cloves garlic grated 2 bay leaves 1 glass of red wine 400g (14.1 oz) fresh purée tomato, or a can 60g (2.1 oz) olive oil ½ tsp cumin salt & pepper	In a pot and onto medium heat add the olive oil, onion, garlic and bay leaves to sautee. Add the wine. Boil briefly to evaporate the alcohol. Add the tomato paste, cumin and salt and pepper. Allow the sauce to boil and condense.	In the last minutes of cooking, add to the pan fried meatballs and let them get a couple of boils. Do not stir, we move the pot from the handles. Serve accompanied with the white rice. We eat immediately.

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Author Zambia G. Sifaki