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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	2		chopped	128.0	29.888	3.52	0.32
celery rib	2		chopped	-	-	-	-
carrot	2		chopped	59.04	13.7952	1.3392	0.3456
beef	16	ounces	ground lean	530.4	0.0	104.584	12.1947
brown lentil	1	cup		-	-	-	-
plum tomato	1	can		-	-	-	-
tomato paste	2	tablespoons		26.24	6.0512	1.3824	0.1504
bay leaf	2			-	-	-	-
vegetable broth	1 1/4	1/4		202.95	32.9025	7.4415	4.797
red wine	3/4	cup		-	-	-	-
worcestershire sauce	2 -3	tablespoons	low sodium	0.0	0.0	0.0	0.0
egg	2			143.0	0.72	12.56	9.51
parsley	1	cup	chopped	21.6	3.798	1.7819999999999998	0.474
sea salt				-	-	-	-
black pepper			ground	-	-	-	-
onion	4		chopped	128.0	29.888	3.52	0.32
plum tomato	2	cans		-	-	-	-
red wine	4	tablespoons		-	-	-	-
dill sprig	3		chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.