500 g minced meat
1/2 onion
1 egg
2 tbsp whiskey
1/2 tbsp cumin and nutmeg
parsley
salt and pepper
400 ml Cucina D’oro dairy cream
1 onion
30 g brown sugar
30 g butter
30 ml oil
1 tbsp flour
parsley
salt and pepper
Preparation of the meatballs:
Finely chop the onion and parsley. In a large bowl, mix minced meat, egg, onion, parsley, alcohol, cumin, nutmeg, salt and pepper. Knead the mixture by hand and leave in the refrigerator for at least 2 hours, form identical meatballs and bake 6-7 for 1 serving. Arrange each portion in a paper air fryer mat and bake for 10 min. at 190°C.
Preparation of the sauce:
Fry the onion until golden brown in a hot pan with a little oil and butter. Add the Cucina D’oro dairy cream and brown sugar. Beat the flour in a little cold water and add to the sauce. Season with salt and pepper and stir until homogeneous. Put the meatballs in the finished sauce and stir for 1-2 minutes to absorb the sauce.
Each serving of meatballs is served with some of the sauce and sprinkled with parsley.
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