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 10 seconds, progressive speed 5-7.
- Add the ground beef, salt, chopped parsley and pepper and set to 15 seconds at speed 1 1/2 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 5 seconds, speed 5. Add 50 g of olive oil and set to 15 minutes varoma temperature, speed 1.
- Put inside the win, place the basket with meatballs inside the mixing bowl and schedule 20 minutes, varoma temperature, speed spoon.
- 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 30 seconds, speed 7.