- 2 pounds Beef, ground
- 1 pound Pork, ground
- 1 garlic clove, finely chopped
- 2 tsp. Flat leaf parsley, finely chopped
- 4 Eggs
- 2 jars Black Truffles, crusted with the juice
- 1 cup Oporto and dry white wines, half and half
- 4 pieces good bread, sliced and from the day before
- 2 Onions, chopped
- 2 garlic clove, minced
- 1 Small tomatoe, peeled and chopped
- 1 carrot, finely chopped
- 1 cup white dry wine
- 1 cup meat stock
1.Combine beef and pork in a large bowl. Add garlic, eggs, parsley, crusted truffles, whines, salt and pepper. Soak the bread into water for 1/2 h. Pour the bread into meat mixture. The mixture should be very moist but still hold its shape if rolled into meatballs. leave all night in the fridge. Shape into balls, then roll in the flour. Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is brown and slightly crisp remove from the heat and drain on a paper towel.
2.In a large saucepan over medium heat, saute onion, carrot and garlic in olive oil until onion is translucent. Stir in the tomato and salt, heat 10 more minutes. Add whine and water. Cover, reduce heat to low, and simmer 60 minutes. Put the sauce trough a blender (Cuisinart).
3.Bring together the meatballs and the sauce. Low heat for 15 minutes. The recipe will be better the next day.