1Prepare the meat: add 2 mashed garlic cloves, a little fine salt, a little freshly ground pepper, 1 teaspoon of parsley, 2 eggs, potato puree flakes, and a splash of milk to the minced meat.
2Prepare the meat: add 2 mashed garlic cloves, a little fine salt, a little freshly ground pepper, 1 teaspoon of parsley, 2 eggs, potato puree flakes, and a splash of milk to the minced meat.
3Prepare the meat: add 2 mashed garlic cloves, a little fine salt, a little freshly ground pepper, 1 teaspoon of parsley, 2 eggs, potato puree flakes, and a splash of milk to the minced meat.
4Mix and massage the meat mixture well with clean hands.
5Mix and massage the meat mixture well with clean hands.
6Mix and massage the meat mixture well with clean hands.
7Prepare a plate with flour for coating and a small plate with a little vinegar.
8Prepare a plate with flour for coating and a small plate with a little vinegar.
9Prepare a plate with flour for coating and a small plate with a little vinegar.
10Using a spoon as a measure, form the meatballs and pass them through the flour.
11Using a spoon as a measure, form the meatballs and pass them through the flour.
12Using a spoon as a measure, form the meatballs and pass them through the flour.
13If your hands get sticky, dip your fingers in vinegar to prevent the meat from sticking.
14If your hands get sticky, dip your fingers in vinegar to prevent the meat from sticking.
15If your hands get sticky, dip your fingers in vinegar to prevent the meat from sticking.
16Place a large casserole over the heat and add a little mild olive oil.
17Place a large casserole over the heat and add a little mild olive oil.
18Place a large casserole over the heat and add a little mild olive oil.
19Brown the meatballs lightly on all sides; they do not need to be cooked through inside.
20Brown the meatballs lightly on all sides; they do not need to be cooked through inside.
21Brown the meatballs lightly on all sides; they do not need to be cooked through inside.
22In a separate casserole, make the sauce: add a little more oil.
23In a separate casserole, make the sauce: add a little more oil.
24In a separate casserole, make the sauce: add a little more oil.
25Once hot, add a small chopped onion and a red bell pepper.
26Once hot, add a small chopped onion and a red bell pepper.
27Once hot, add a small chopped onion and a red bell pepper.
28Once the onion is golden, add the red pepper.
29Once the onion is golden, add the red pepper.
30Once the onion is golden, add the red pepper.
31Add a glass of white wine, a couple of bay leaves, and a dash of Pimentón de la Vera.
32Add a glass of white wine, a couple of bay leaves, and a dash of Pimentón de la Vera.
33Add a glass of white wine, a couple of bay leaves, and a dash of Pimentón de la Vera.
34Let it cook over high heat to evaporate the alcohol.
35Let it cook over high heat to evaporate the alcohol.
36Let it cook over high heat to evaporate the alcohol.
37Once the pepper and onion are poached, remove them from the heat.
38Once the pepper and onion are poached, remove them from the heat.
39Once the pepper and onion are poached, remove them from the heat.
40Blend the vegetables with a glass of chicken broth and a touch of concentrated tomato.
41Blend the vegetables with a glass of chicken broth and a touch of concentrated tomato.
42Blend the vegetables with a glass of chicken broth and a touch of concentrated tomato.
43Add the blended sauce back to the casserole with the meatballs.
44Add the blended sauce back to the casserole with the meatballs.
45Add the blended sauce back to the casserole with the meatballs.
46Add a bit more broth until the meatballs are covered.
47Add a bit more broth until the meatballs are covered.
48Add a bit more broth until the meatballs are covered.
49Cook for about 30 minutes.
50Cook for about 30 minutes.
51Cook for about 30 minutes.
52After about 20 minutes, add one teaspoon of unsweetened cocoa to the sauce to reduce acidity and enhance color.
53After about 20 minutes, add one teaspoon of unsweetened cocoa to the sauce to reduce acidity and enhance color.
54After about 20 minutes, add one teaspoon of unsweetened cocoa to the sauce to reduce acidity and enhance color.
55Continue cooking for the remaining time until the meatballs are tender and the sauce is rich.
56Continue cooking for the remaining time until the meatballs are tender and the sauce is rich.
57Continue cooking for the remaining time until the meatballs are tender and the sauce is rich.
Ingredients
800 g carne picada mixta
800 g carne picada mixta
800 g carne picada mixta
2 huevos
2 huevos
2 huevos
2 dientes ajo machacados
2 dientes ajo machacados
2 dientes ajo machacados
1 cucharadita perejil
1 cucharadita perejil
1 cucharadita perejil
4 cucharadas copos de puré de patata
4 cucharadas copos de puré de patata
4 cucharadas copos de puré de patata
0.5 vaso leche
0.5 vaso leche
0.5 vaso leche
sal fina
sal fina
sal fina
pimienta recién molida
pimienta recién molida
pimienta recién molida
1 pimiento rojo
1 pimiento rojo
1 pimiento rojo
1 cebolla
1 cebolla
1 cebolla
1 cdta pimentón de la Vera
1 cdta pimentón de la Vera
1 cdta pimentón de la Vera
2 hojas de laurel
2 hojas de laurel
2 hojas de laurel
1 copa vino blanco
1 copa vino blanco
1 copa vino blanco
0.5 litro caldo de pollo
0.5 litro caldo de pollo
0.5 litro caldo de pollo
1 cdta cacao amargo sin azúcar
1 cdta cacao amargo sin azúcar
1 cdta cacao amargo sin azúcar
harina para rebozar
harina para rebozar
harina para rebozar
un poquito aceite de oliva suave
un poquito aceite de oliva suave
un poquito aceite de oliva suave
un poquito vinagre
un poquito vinagre
un poquito vinagre
un pelín tomate concentrado
un pelín tomate concentrado
un pelín tomate concentrado
Equipment
cazuela grandecazuela apartebatidora
Tips
Ask your butcher to grind the meat twice for a finer texture.
Use vinegar on your hands when rolling meatballs to prevent sticking.
Add a teaspoon of unsweetened cocoa to the sauce to balance acidity and enhance color.