Pelotillas de carne pica (minced meat balls)
Directions
- 1Go to your trusted butcher and ask them to pass the meat twice.
- 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.
- 3With clean hands, mix and massage the meat mixture.
- 4Prepare a plate with flour and another small plate with a little vinegar.
- 5Using a spoon as a measure, form the meatballs.
- 6Coat the meatballs in flour.
- 7If your hands become sticky, dip your fingers in vinegar to prevent the mixture from sticking while forming balls.
- 8Place a large saucepan on the fire and add a little mild olive oil.
- 9Brown the meatballs slightly on all sides; they do not need to be cooked through.
- 10In a separate saucepan, make the sauce by adding a little more hot oil.
- 11Add one tiny chopped onion and one small red bell pepper to the hot oil.
- 12Once the onion is golden, add the bell pepper.
- 13Add a glass of white wine, two bay leaves, and a pinch of Vera paprika.
- 14Leave it on high heat for the alcohol to evaporate.
- 15Once the bell pepper and onion are poached, remove them from the heat.
- 16Blend the poached vegetables with a glass of chicken broth and a touch of tomato concentrate.
- 17Return the blended sauce to the saucepan, add the browned meatballs, and add enough chicken broth to cover.
- 18Cook for about 30 minutes.
- 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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