Another try with the wine

    I am very fond of trying new dishes. In those days, when the internet was not there, the newspaper was my best friend, and I used to wait for these food columns so that I could add them to my cooking diary. So my second page also has a wine dish. When I turn these pages now, I feel proud that I chose to change my perspective towards food, and I learned many things. My taste changed. My way of trying out new dishes changed. My attitude towards ingredients changed. 

    So, this second dish is "Meatballs in Red Wine."

INGREDIENTS

2 eggs

1 cup half and half (half part whole milk and half part light cream) 

3/4 cup bread crumbs

1 medium onion, chopped

1 kg mutton keema

2 tablespoon butter

1 and 1/2 teaspoon salt

1/4 teaspoon allspice (combination of cinnamon, cloves, nutmeg, and pepper)

250 grams mushroom

1 clove garlic

1 and 1/2 tablespoon flour

1 cup red wine

METHOD

1. Beat eggs.

2. Mix in bread crumbs, half-and-half, salt, allspice, a dash of pepper, and 1/2 onion. 

3. Then tightly mix into mutton keema. 

4. Add beaten eggs to the mix. 

5. Shape the mix into meatballs.

6. Bake them at 500 degrees in the oven for 10 minutes until brown.

7. Then transfer meatballs to casserole dish.

8. In a saucepan, sauté leftover onions in butter until lightly browned.

9. Mix in sliced mushrooms, crushed garlic, and flour. 

10. Cook until bubbly.

11. Stir in wine and cook until thickened.

12. Pour this sauce over the meatballs.

13. Bake this mixture at 350 degrees for 30-45 minutes. 

    I am sure you will enjoy this delicious meal, which is mouthwatering. These two meals reminded me of the cakes where we use wines, and I had been eating them so much. It also reminded me of ginger wine, a signature serving during Christmas. 

You all can take a look at images and equivalent recepies here.