1Go to your trusted butcher and ask them to pass the meat twice.
2Go to your trusted butcher and ask them to pass the meat twice.
3Go to your trusted butcher and ask them to pass the meat twice.
4To prepare the meat, add two crushed garlic cloves, a little fine salt, a little freshly ground pepper, one teaspoon of parsley, two eggs, potato puree flakes, and a shot of milk.
5To prepare the meat, add two crushed garlic cloves, a little fine salt, a little freshly ground pepper, one teaspoon of parsley, two eggs, potato puree flakes, and a shot of milk.
6To prepare the meat, add two crushed garlic cloves, a little fine salt, a little freshly ground pepper, one teaspoon of parsley, two eggs, potato puree flakes, and a shot of milk.
7With clean hands, mix and massage the meat mixture.
8With clean hands, mix and massage the meat mixture.
9With clean hands, mix and massage the meat mixture.
10Prepare a plate with flour and another small plate with a little vinegar.
11Prepare a plate with flour and another small plate with a little vinegar.
12Prepare a plate with flour and another small plate with a little vinegar.
13Using a spoon as a measure, form the meatballs.
14Using a spoon as a measure, form the meatballs.
15Using a spoon as a measure, form the meatballs.
16Coat the meatballs in flour.
17Coat the meatballs in flour.
18Coat the meatballs in flour.
19If your hands become sticky, dip your fingers in vinegar to prevent the mixture from sticking while forming balls.
20If your hands become sticky, dip your fingers in vinegar to prevent the mixture from sticking while forming balls.
21If your hands become sticky, dip your fingers in vinegar to prevent the mixture from sticking while forming balls.
22Place a large saucepan on the fire and add a little mild olive oil.
23Place a large saucepan on the fire and add a little mild olive oil.
24Place a large saucepan on the fire and add a little mild olive oil.
25Brown the meatballs slightly on all sides; they do not need to be cooked through.
26Brown the meatballs slightly on all sides; they do not need to be cooked through.
27Brown the meatballs slightly on all sides; they do not need to be cooked through.
28In a separate saucepan, make the sauce by adding a little more hot oil.
29In a separate saucepan, make the sauce by adding a little more hot oil.
30In a separate saucepan, make the sauce by adding a little more hot oil.
31Add one tiny chopped onion and one small red bell pepper to the hot oil.
32Add one tiny chopped onion and one small red bell pepper to the hot oil.
33Add one tiny chopped onion and one small red bell pepper to the hot oil.
34Once the onion is golden, add the bell pepper.
35Once the onion is golden, add the bell pepper.
36Once the onion is golden, add the bell pepper.
37Add a glass of white wine, two bay leaves, and a pinch of Vera paprika.
38Add a glass of white wine, two bay leaves, and a pinch of Vera paprika.
39Add a glass of white wine, two bay leaves, and a pinch of Vera paprika.
40Leave it on high heat for the alcohol to evaporate.
41Leave it on high heat for the alcohol to evaporate.
42Leave it on high heat for the alcohol to evaporate.
43Once the bell pepper and onion are poached, remove them from the heat.
44Once the bell pepper and onion are poached, remove them from the heat.
45Once the bell pepper and onion are poached, remove them from the heat.
46Blend the poached vegetables with a glass of chicken broth and a touch of tomato concentrate.
47Blend the poached vegetables with a glass of chicken broth and a touch of tomato concentrate.
48Blend the poached vegetables with a glass of chicken broth and a touch of tomato concentrate.
49Return the blended sauce to the saucepan, add the browned meatballs, and add enough chicken broth to cover.
50Return the blended sauce to the saucepan, add the browned meatballs, and add enough chicken broth to cover.
51Return the blended sauce to the saucepan, add the browned meatballs, and add enough chicken broth to cover.
52Cook for about 30 minutes.
53Cook for about 30 minutes.
54Cook for about 30 minutes.
55After about 20 minutes of cooking the meatballs, add one teaspoon of unsweetened cocoa to the sauce to remove acidity and give it spectacular color.
56After about 20 minutes of cooking the meatballs, add one teaspoon of unsweetened cocoa to the sauce to remove acidity and give it spectacular color.
57After about 20 minutes of cooking the meatballs, add one teaspoon of unsweetened cocoa to the sauce to remove acidity and give it spectacular color.
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 cdta perejil
1 cdta perejil
1 cdta 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
1 poquito sal fina
1 poquito sal fina
1 poquito sal fina
1 poquito pimienta recién molida
1 poquito pimienta recién molida
1 poquito 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
1 platito harina para rebozar
1 platito harina para rebozar
1 platito harina para rebozar
1 poquito aceite de oliva suave
1 poquito aceite de oliva suave
1 poquito aceite de oliva suave
1 poquito vinagre
1 poquito vinagre
1 poquito vinagre
1 pelín tomate concentrado
1 pelín tomate concentrado
1 pelín tomate concentrado
Equipment
cazuela grandecazuela aparteplatocuchara
Tips
Use potato puree flakes for a spectacular texture in the meatballs.
Use vinegar on your fingers when shaping the meatballs to prevent stickiness.
Add a teaspoon of unsweetened cocoa to the sauce to balance acidity and enhance color.