Tsoumbleki (oven meatballs with onion) /  Easy recipe

INGREDIENTS

• 1 kg veal, cut into large pieces, no bones
• 1 bottle of red wine
• 1/2 glass of vinegar
• 1 orange
• 1 spoonful of tomato sauce
• 2 carrots
• 2 dry onions
• 4 spoonfuls of olive oil
• 2 cloves
• 1 bunch of parsley
• salt and pepper
• 2-3 cloves of garlic

PREPARATION:

The day before cut the carrot into slices and the garlic into tiny pieces. Place them, together with the meat portioned into big pieces, the wine, the vinegar, a little bit of oil, salt and pepper into a glass bowl and let it marinate for 12 hours. Next day dry the meat and let it brown for a few minutes. Add the diced onions, the tomato sauce, the garlic, the cloves and the strained marinade. Place it on high heat until the marinade boils down by 2/3. Grate the peel of an orange in order to have a tea spoonful of that, squeeze its juice and add it to the marinated carrots, together with the parsley. Lower the heat and let it simmer for about 2 hours. Place the whole thing into a clay pot or into an oven tray with a lid and let it cook in the oven for about one hour, in a low heat.