Pelotillas de carne pica (minced meat balls)

50m
Serves 1
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Directions

  1. 1Go to your trusted butcher and ask them to pass the meat twice.
  2. 2To 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.
  3. 3With clean hands, mix and massage the meat mixture.
  4. 4Prepare a plate with flour and another small plate with a little vinegar.
  5. 5Using a spoon as a measure, form the meatballs.
  6. 6Coat the meatballs in flour.
  7. 7If your hands become sticky, dip your fingers in vinegar to prevent the mixture from sticking while forming balls.
  8. 8Place a large saucepan on the fire and add a little mild olive oil.
  9. 9Brown the meatballs slightly on all sides; they do not need to be cooked through.
  10. 10In a separate saucepan, make the sauce by adding a little more hot oil.
  11. 11Add one tiny chopped onion and one small red bell pepper to the hot oil.
  12. 12Once the onion is golden, add the bell pepper.
  13. 13Add a glass of white wine, two bay leaves, and a pinch of Vera paprika.
  14. 14Leave it on high heat for the alcohol to evaporate.
  15. 15Once the bell pepper and onion are poached, remove them from the heat.
  16. 16Blend the poached vegetables with a glass of chicken broth and a touch of tomato concentrate.
  17. 17Return the blended sauce to the saucepan, add the browned meatballs, and add enough chicken broth to cover.
  18. 18Cook for about 30 minutes.
  19. 19After 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
  • 2 huevos
  • 2 dientes ajo machacados
  • 1 cdta perejil
  • 4 cucharadas copos de puré de patata
  • 0.5 vaso leche
  • 1 poquito sal fina
  • 1 poquito 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
  • 1 platito harina para rebozar
  • 1 poquito aceite de oliva suave
  • 1 poquito vinagre
  • 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.
  • If the sauce dries out, add more chicken broth.

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