Beef Meetballs with the best sauce ever

Ingredients

500 grams. minced beef meat 2 slices stale bread (the crumb), soaked and drained 1 egg 1 onion, finely chopped 1 tbsp oregano or thyme or parsley 2 tbsps olive oil 1 tbsp vinegar olive oil for frying pan flour meatballs salt and pepper For the sauce: 2 tbs oil frying 2 tbs sifted flour ½ clove garlic, chopped ½ cup. chicken broth (homemade or radiator) 2 tbs olive oil and 1 tsp red pepper, whisked together

Preparation

Place in a bowl the minced meat. We make a hole in the middle and add the crumb of bread, egg, onion, oregano, olive oil, vinegar, salt and pepper and knead well. Kneading wants a long time to mix thoroughly the materials and break the meat fibers. When the mixture is fluffy, refrigerate to rest and shake for at least 30 minutes. After removing from the refrigerator, mold meatballs spherical and small and pass from the flour. In a wide pan burn the oil and fry the meatballs over medium-high heat on all sides for crispy outside and juicy inside. We do not put a lot of meatballs together, because the temperature drops and the oil will boil. Once you run out of meatballs, bring the pan 2 tablespoons oil. Pour the flour and sprinkle the garlic and stir constantly to avoid clotting. Add a little chicken stock, stir until the sauce thickens and become as viscous want and turn off the heat.(IF YOU WANT ADD 100 GRAMS OF TOMATO JUICE AFTER THE GARLIC) Serve 5-6 meatballs in soup plates and pour the sauce. With a spoon we make a snail with oil paprika over meatballs and serve. GOOD LUCK!!!