Chop the fresh onion, and mix the meat, the breadcrumbs, a little cinnamon, ground pepper, salt, and a chopped garlic clove. Form the balls, coat them in flour, and fry in oil.
Slice the onion and carrot julienne-style and sauté in a little oil, seasoning with salt and pepper. Remove from heat, blend the vegetables, return to the heat, add the meatballs, and pour in the broth and wine, letting it simmer until a thick sauce forms.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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