Ingredients
Soft beef meatballs:
- 500 g of ground beef
- 3 cloves of crushed garlic, chopped parsley, 1 egg, salt, pepper and 2 tablespoons of breadcrumbs
White Domoda sauce (without tomato):
- 200g good quality unroasted white peanut paste
- Juice of 2 fresh squeezed lemons (for the characteristic acidity of Domoda)
- 2 sliced onions, 1 liter of hot beef broth, 2 tablespoons of flour (to bind the sauce), bay leaf, salt and whole pepper
Preparation
- Shape and brown the meatballs: mix the minced meat with the garlic, parsley, egg, breadcrumbs, salt and pepper. Form medium-sized balls and brown them quickly in the pan with a drizzle of oil. To book.
- Sweat the onions: in a casserole dish, brown the sliced onions without excessive coloring.
- Dissolve the white peanut paste: mix the peanut paste with the flour and a little warm broth in a bowl until smooth. Pour into the casserole dish.
- Simmer the sauce: add the remaining beef stock, lemon juice, bay leaf and whole chili pepper. Leave to simmer over low heat for 15 minutes, stirring regularly.
- Cook the meatballs in the sauce: immerse the golden meatballs in the creamy sauce. Simmer over low heat for another 15 minutes until the sauce thickens and takes on a nice velvety and tangy texture.
- Serving: serve hot with fragrant plain white rice.