These meatballs in carrot sauce that I share today are a classic in my kitchen. A recipe that although we do not prepare every week, it is never missing from our recipe book during this time of year. Because it is very comforting to eat them warm and then dip bread in the sauce.
The sauce It is a simple sauce with carrots as the main ingredient. A sauce that is thick and is ideal for spreading. Also, if you get over how it sometimes happens at home, you can use it to accompany a pasta dish or a fried egg that same week.
We each have our own way of making meatballs. At home I learned how to add 1 egg or a little bread soaked in milk, among other ingredients, to their dough. How do you prepare the meatballs? How do you usually accompany them? Cheer up and try these.
Meatballs in carrot sauce recipe
- 450 g. minced meat (mixture of beef and pork)
- 2 garlic cloves, minced
- ¼ onion, finely chopped
- 1 egg
- A little crumb soaked in milk
- 2 tablespoons breadcrumbs
- A pinch of salt
- A pinch of black pepper
- Flour to coat
- Extra virgin olive oil for frying
- 3 tablespoons of extra virgin olive oil
- 1 large onion, minced
- 1 green bell pepper, minced
- 5 carrots, chopped
- 1 teaspoon paprika sweet
- Vegetable broth or water
- Salt and pepper
- In a bowl, we mix the minced meat with the rest of the ingredients: onion, garlic, egg, slightly drained breadcrumbs, a pinch of salt and a pinch of pepper.
- Then, with your hands, we shape the meatballs.
- We pass them through flour and we fry them in batches in olive oil until they turn a nice golden color. So, we take them out and reserve them.
- In a casserole we start to prepare the sauce. To do this, sauté the onion for 6 minutes.
- Then we incorporate the pepper and the carrot and fry for 10 more minutes.
- We cover with broth or water the vegetables, add a teaspoon of sweet paprika and cook for 15 minutes or until the carrot is tender.
- Entonces we crush the sauce, season to taste and return it to the fire.
- We put the meatballs in the sauce and cook the whole for five minutes before serving.