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1
Start by making the tomato sauce.
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2
Combine the onions, canned plum tomatoes and red wine in a saucepan.
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3
Bring to a boil, lower the heat, cover and simmer for 30 minutes.
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4
Puree the mixture in a blender or food processor, then return it to the saucepan and set it aside.
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5
Make the meatballs.
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6
Heat the oil in a large heavy saucepan and cook the copped onions, celery and carrots for 5 to 10 minutes, or until the onions and carrots are softened but not browned.
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7
Add the ground beef and cook over high heat, stirring frequently, until the meat is lightly browned.
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8
Add the lentils, tomatoes, tomatoe paste, bay leaves, vegetable broth and wine.
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9
Mix well and bring to a boil, breaking up the tomatoes with a spoon.
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10
Lower the heat and simmer for 20 to 30 minutes, until the liquid has been completely absorbed.
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11
Remove the bay leaves, then stir the worcestershire sauce into the lentil mixture.
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12
Remove the pan from the heat and add the eggs and parsley.
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13
Season with salt and pepper and mix well, then allow the mixture to cool.
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14
Meanwhile, preheat the oven to 350f degrees.
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15
Shape the beef mixture into neat balls, rolling them in your hands.
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16
Arrange in an ovenproof dish and bake for 25 minutes.
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17
While the meatballs are baking, reheat the tomato sauce.
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18
Just before serving, stir in the chopped dill.
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19
Pour the tomato sauce over the meatballs and serve.
