Out very tender!
|Cooking time 45 minutes||Number of servings 4|
Soak 2 slices of white bread in warm water and mash.
Finely chop the garlic and parsley. Stir and divide the mass into two parts.
Mix half the garlic with parsley, minced, egg, bread, salt and pepper.
Form balls - meatballs. Roll them in flour and fry on both sides in olive oil. Remove from the pan and set aside in a bowl.
Sauté in olive oil chopped onion.
Add remaining half of garlic mixed with parsley, and a tablespoon of flour. Fry.
By this time I roasted the meatballs, and I transferred the onion powder in oil in which they were cooked, added a bit of water and put out 5 minutes.
Put all meatballs to the saucepan, pour water and wine in equal proportions, add the Bay leaf, bring to the boil and simmer for 10 minutes. Those who are afraid of the smell of the wine, it is better not to stew, and cook without the cover so the alcohol has evaporated.