Meatballs in vegetable sauce

For the meatballs: Crush an onion and add it to the minced meat, together with salt, pepper, garlic powder, a pinch of parsley and a dash of lemon juice (spices to taste). Let it rest for at least 30 minutes so that it takes flavor. When you have let it rest, add a little bread crumbs to make the dough more moldable. Once the dough is moldable, start shaping the meatballs and then lightly roll them in whole wheat flour. To finish, brush each meatball with AOVE and put them in the air fryer for 15 minutes at 180 degrees or in the oven for 30 minutes at the same temperature, moving them so that they get color on both sides.

For the sauce: Chop another onion, a clove of garlic and a carrot and sauté everything very well together with AOVE. Add salt and pepper. When it is poached, add half a glass of white cooking wine and a few bay leaves. Let it evaporate and add 1 glass of water. When it is thickened, pass it all through the blender and return it to the pan.

It is time to mix everything so that the meatballs get the flavor of the sauce. Heat a little bit. And enjoy!