Castillian Meatballs In Wine Sauce
|Lean ground beef||2 Pound|
|Apples||2 Large, peeled and shredded|
|Eggs||2 , slightly beaten|
|Onions||3 Medium, chopped (1.5 Cups)|
|Vegetable oil||2 Tablespoon|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
|Canned tomato paste||12 Ounce|
|Basil leaf||1 Teaspoon, crumbled|
|Rosemary leaf||1⁄2 Teaspoon, crumbled|
Combine beef, apples, eggs, 1 cup of the onion, salt and pepper in large bowl; mix lightly.
With wet teaspoon, shape into meatballs, about 1 inch in diameter.
Heat oil in large skillet; brown meatballs, half at a time, removing as they brown.
Add remaining onion to skillet; saute stirring often, until golden.
Stir in wine, water, tomato paste, basil and rosemary.
Add meatballs; bring to boiling; cover; simmer 5 minutes.
Serve with buttered noodles and lima beans, if you wish.