Beef meatballs in Spanish sauce

The meatballs are part of our traditional cookbook and are suitable for many variations. In my house they like the most in spanish sauce, a traditional sauce that is delicious to accompany all kinds of meats and introduces children to the world of vegetables indirectly.

And speaking of children, this is a recipe in which they can collaborate; They will have fun mixing the ingredients with their hands and helping you form the balls. I encourage you to do this receta tradicional, you can add it to other great meatball recipes: meatballs in tomato sauce or in caramelized onion sauce; so as not to get bored.

Ingredients (4 people)

For the meatballs:

• 500 gr of minced beef (you can mix pork)
• 1 egg
• 1 clove of garlic, finely minced
• 50 g. of stale bread crumbs (dipped in milk?
• Ground black pepper
• Sal Island
• Chopped parsley
• 1/4 teaspoon nutmeg
• Egg and flour to coat.

For la salsa:

• 2 onions
• 1 green pepper
• 1/2 red pepper
• 1/2 carrot
• 1 Tomate
• 1 glass of white wine
• Meat broth or water
• Sal Island
• Pepper
• Chorizo ​​pepper meat

Crafting

We make the meatballs by mixing with our hands the minced meat, the egg, the breadcrumbs soaked in milk, the minced garlic clove and the spices, to taste. Once we have everything well we mix, we form the balls and batter them in flour before frying them in hot oil. We booked.

To make the sauce, heat a jet of oil in a large frying pan. The onion, green pepper, red pepper and carrot are chopped and they sauté until tender. Then the tomato is added, peeled and chopped, and cooked for a few minutes.

The white wine is poured in and the alcohol is allowed to evaporate. Finally the water or meat broth, salt, pepper and chorizo ​​pepper and cook for a minimum of 15 minutes. Once that time has passed, it is crushed.

The meatballs are placed in a low saucepan and the sauce is poured over them. Let the mixture cook for a minimum of 20 minutes over low heat stirring the casserole from time to time so that the sauce binds.

They are served hot.

Notes

Although the genuine thing is to use meat broth to make the Spanish sauce, this time I have used water and added the chorizo ​​pepper to give it an extra flavor. I can assure you that it was delicious.

If you think the sauce will be watery, try to remove liquid in a glass of water before grinding it. You can always add it again later if your sauce asks for it. Keep in mind that when coating and frying the meatballs in flour, when cooking them with the sauce, they will add a touch of thickness to it.

More information -Caramelized onion sauce and raisins, Meatballs In Tomato Sauce

More information about the recipe