1. Start by making the tomato sauce. 2. Combine the onions, canned plum tomatoes and red wine in a saucepan. 3. Bring to a boil, lower the heat, cover and simmer for 30 minutes. 4. Puree the mixture in a blender or food processor, then return it to the saucepan and set it aside. 5. Make the meatballs. 6. Heat the oil in a large heavy saucepan and cook the copped onions, celery and carrots for 5 to 10 minutes, or until the onions and carrots are softened but not browned. 7. Add the ground beef and cook over high heat, stirring frequently, until the meat is lightly browned. 8. Add the lentils, tomatoes, tomatoe paste, bay leaves, vegetable broth and wine. 9. Mix well and bring to a boil, breaking up the tomatoes with a spoon. 10. Lower the heat and simmer for 20 to 30 minutes, until the liquid has been completely absorbed. 11. Remove the bay leaves, then stir the worcestershire sauce into the lentil mixture. 12. Remove the pan from the heat and add the eggs and parsley. 13. Season with salt and pepper and mix well, then allow the mixture to cool. 14. Meanwhile, preheat the oven to 350f degrees. 15. Shape the beef mixture into neat balls, rolling them in your hands. 16. Arrange in an ovenproof dish and bake for 25 minutes. 17. While the meatballs are baking, reheat the tomato sauce. 18. Just before serving, stir in the chopped dill. 19. Pour the tomato sauce over the meatballs and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
