Gardener Meatballs

Albóndigas a la jardinera

Meatballs are one of the tastiest dishes in gastronomy. It is a traditional dish that is loved by both adults and children. Its preparation is simple but you have to follow some steps and as in all stews, the chup chup is important so that the sauce comes out to lick your fingers and dip bread.

  • 250 g minced beef
  • 250 g minced meat for pork
  • 1 egg
  • 1 slice of bread
  • A bit of milk
  • Salt and pepper
  • 50 g finely chopped onion
  • Chopped parsley
  • Flour to coat the meatballs
  • Oil
For the sauce:
  • 100g finely chopped onion
  • Oil
  • 1 minced garlic
  • 1 carrot cut into thin slices
  • 1⁄4 chopped green pepper
  • 240 ml crushed tomato
  • 100 g frozen peas
  • 1 glass of beef or vegetable broth
  • 100 ml red wine
  • Rosemary, thyme, parsley
_CHE4938-albondigas-photoshop Preparation:
  1. Put the breadcrumbs in a bowl and pour a little milk to soak them.
  2. Mix the minced meats in a bowl and add the chopped onion, the very drained breadcrumbs, salt, pepper, chopped parsley and the egg. Knead until a homogeneous mass is obtained.
  3. Form the meatballs in the size you like, usually they are made medium and coat them with flour.
  4. In a Monix 28 cm Extrem frying pan , add a little oil and fry the meatballs over medium-low heat. You don't need to add a lot of oil, we just need them to be golden and well sealed.
  5. To prepare the sauce, we can make it in the same pan by adding a little more oil and when it is hot, add the onion and chopped garlic, let it sauté for a couple of minutes and add the green pepper and carrot slices, salt and leave. Sauté everything for about 10 minutes.
  6. Add the crushed tomato, the broth, the red wine and the aromatic herbs and season with salt and pepper. Let the sauce cook over low heat for 25 minutes so that the sauce thickens.
  7. Add the meatballs and peas and continue cooking for 20 more minutes, moving the pan back and forth so that the peas are integrated into the sauce.
  8. When the time is up, put a little chopped parsley on top. If the sauce is too thick, add a little more broth.
Photography and recipes by Silvia .

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