This recipe is a classic in the Spanish gastronomy, together with meatballs in tomato sauce (which will be published in the coming weeks). I always have some tupperware with these meatballs in the freezer, so they are ready when I’m in a hurry and I don’t have time to prepare food for the next day. And they are also a perfect idea if you need to carry the food to work, school…
You can use chicken, pork or beef . What I really like is to make a mixture using 50% pork meat and 50% beef meat.
I like having these meatballs with french fries, rice or mushed potatos. And of course do not forget a piece of bread for dipping in the sauce!!!!!
- 500 g of minced meat (chicken , pork and / or beef )
- 1 egg
- 2 slices of bread without crust
- Some milk
- 2 garlic cloves
- Parsley to taste
- Pepper to taste
- 4 onions
- 1 small tomato
- 100 g of white wine
- 200 g of chicken broth (or water + bouillon cube)
- 50 g of extra virgin olive oil + some more for frying the meatballs
- Flour to coat the meatballs
- In the mixing bowl place the bread, milk, garlic, egg and beat [b]10 seconds, progressive speed 5-7. [/ B]
- Add the ground beef, salt, chopped parsley and pepper and set to [b] 15 seconds at speed 1½ [/ b] or until all the ingredients are well integrated. Remove and reserve.
- Forme the meatballs with your hands, coat them inflour and fry them in a pan with some oil until they get brown (around 5 minutes). Put the meatballs in the basket and set aside.
- Cut onions and tomatoes in quarters and put them in the mixing bowl. Crush [b] 5 seconds, speed 5. [/ B] Add 50 g of olive oil and set to [b] 15 minutes varoma temperature, speed 1. [/ B]
- Put inside the win, place the basket with meatballs inside the mixing bowl and schedule [b] 20 minutes, varoma temperature, speed spoon. [/ B]
- Remove the basket and serve the meatballs with the sauce. If you do not want to notice the bits of onion, you can grind up the sauce setting to[b] 30 seconds, speed 7. [/ B]