# Pelotillas de carne pica

A traditional Spanish meatball dish with a rich, flavorful sauce, perfect for a cozy meal.

- Total time: 50 min
- Cuisine: Spanish
- Category: Appetizer
- Language: es

## 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

## Instructions

1. Prepare 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.
2. Mix and massage the meat mixture well with clean hands.
3. Prepare a plate with flour for coating and a small plate with a little vinegar.
4. Using a spoon as a measure, form the meatballs and pass them through the flour.
5. If your hands get sticky, dip your fingers in vinegar to prevent the meat from sticking.
6. Place a large casserole over the heat and add a little mild olive oil.
7. Brown the meatballs lightly on all sides; they do not need to be cooked through inside.
8. In a separate casserole, make the sauce: add a little more oil.
9. Once hot, add a small chopped onion and a red bell pepper.
10. Once the onion is golden, add the red pepper.
11. Add a glass of white wine, a couple of bay leaves, and a dash of Pimentón de la Vera.
12. Let it cook over high heat to evaporate the alcohol.
13. Once the pepper and onion are poached, remove them from the heat.
14. Blend the vegetables with a glass of chicken broth and a touch of concentrated tomato.
15. Add the blended sauce back to the casserole with the meatballs.
16. Add a bit more broth until the meatballs are covered.
17. Cook for about 30 minutes.
18. After about 20 minutes, add one teaspoon of unsweetened cocoa to the sauce to reduce acidity and enhance color.
19. Continue cooking for the remaining time until the meatballs are tender and the sauce is rich.

## Equipment

- cazuela grande
- cazuela aparte
- batidora

## 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.

## Source

- Original video: https://vm.tiktok.com/ZNR44j2US/
- Recipe page: https://www.cliprecipe.com/recipe/7eaa6f2f-d0cd-456e-98df-d7f6e03b63f8
- Extracted: 2026-04-11

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt