1 cup garlic, crushed
2 Tablespoons tomato paste
3 Tablespoons canola oil
3 Tablespoons flour
6 servings (1 ½ L) water

For the meatballs:
½ lb floor beef
¼ tsp dark-colored pepper

½ little red onion, well chopped
½ tsp sea to taste

Preparation method

Take meatball ingredients in a bowl and mix them all using your hands. Make hazelnut size or walnut size meatballs. Keep them in the refrigerator for about 15-30 minutes.
Meanwhile, take canola oil in a pot and stir in flour. Over medium heat sauté for about 3 minutes or until the flour turns yellow. Stir in tomato paste and tomatoes. Cook for about 3-4 minutes stirring occasionally.
Add 6 cups of water and bring to a boil. Add the meatballs and cook over low-medium heat until the meatballs are cooked (for about 15-20 minutes). Sprinkle with pepper.
Serve hot/warm.

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