Pelotillas de carne pica
Directions
- 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.
- 2Mix and massage the meat mixture well with clean hands.
- 3Prepare a plate with flour for coating and a small plate with a little vinegar.
- 4Using a spoon as a measure, form the meatballs and pass them through the flour.
- 5If your hands get sticky, dip your fingers in vinegar to prevent the meat from sticking.
- 6Place a large casserole over the heat and add a little mild olive oil.
- 7Brown the meatballs lightly on all sides; they do not need to be cooked through inside.
- 8In a separate casserole, make the sauce: add a little more oil.
- 9Once hot, add a small chopped onion and a red bell pepper.
- 10Once the onion is golden, add the red pepper.
- 11Add a glass of white wine, a couple of bay leaves, and a dash of Pimentón de la Vera.
- 12Let it cook over high heat to evaporate the alcohol.
- 13Once the pepper and onion are poached, remove them from the heat.
- 14Blend the vegetables with a glass of chicken broth and a touch of concentrated tomato.
- 15Add the blended sauce back to the casserole with the meatballs.
- 16Add a bit more broth until the meatballs are covered.
- 17Cook for about 30 minutes.
- 18After about 20 minutes, add one teaspoon of unsweetened cocoa to the sauce to reduce acidity and enhance color.
- 19Continue cooking for the remaining time until the meatballs are tender and the sauce is rich.
Ingredients
- 800 g carne picada mixta
- 2 huevos
- 2 dientes ajo machacados
- 1 cucharadita perejil
- 4 cucharadas copos de puré de patata
- 0.5 vaso leche
- sal fina
- pimienta recién molida
- 1 pimiento rojo
- 1 cebolla
- 1 cdta pimentón de la Vera
- 2 hojas de laurel
- 1 copa vino blanco
- 0.5 litro caldo de pollo
- 1 cdta cacao amargo sin azúcar
- harina para rebozar
- un poquito aceite de oliva suave
- un poquito vinagre
- 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.
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