Beef and Lentil Balls with Tomato Sauce

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READY IN: 1hr 50mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Start by making the tomato sauce.
  • Combine the onions, canned plum tomatoes and red wine in a saucepan.
  • Bring to a boil, lower the heat, cover and simmer for 30 minutes.
  • Puree the mixture in a blender or food processor, then return it to the saucepan and set it aside.
  • Make the meatballs.
  • 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.
  • Add the ground beef and cook over high heat, stirring frequently, until the meat is lightly browned.
  • Add the lentils, tomatoes, tomatoe paste, bay leaves, vegetable broth and wine.
  • Mix well and bring to a boil, breaking up the tomatoes with a spoon.
  • Lower the heat and simmer for 20 to 30 minutes, until the liquid has been completely absorbed.
  • Remove the bay leaves, then stir the worcestershire sauce into the lentil mixture.
  • Remove the pan from the heat and add the eggs and parsley.
  • Season with salt and pepper and mix well, then allow the mixture to cool.
  • Meanwhile, preheat the oven to 350f degrees.
  • Shape the beef mixture into neat balls, rolling them in your hands.
  • Arrange in an ovenproof dish and bake for 25 minutes.
  • While the meatballs are baking, reheat the tomato sauce.
  • Just before serving, stir in the chopped dill.
  • Pour the tomato sauce over the meatballs and serve.
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