# Pelotillas de carne pica (minced meat balls)

A traditional recipe for tender and juicy minced meat balls in a flavorful sauce.

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

## 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

## Instructions

1. Go to your trusted butcher and ask them to pass the meat twice.
2. To 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. With clean hands, mix and massage the meat mixture.
4. Prepare a plate with flour and another small plate with a little vinegar.
5. Using a spoon as a measure, form the meatballs.
6. Coat the meatballs in flour.
7. If your hands become sticky, dip your fingers in vinegar to prevent the mixture from sticking while forming balls.
8. Place a large saucepan on the fire and add a little mild olive oil.
9. Brown the meatballs slightly on all sides; they do not need to be cooked through.
10. In a separate saucepan, make the sauce by adding a little more hot oil.
11. Add one tiny chopped onion and one small red bell pepper to the hot oil.
12. Once the onion is golden, add the bell pepper.
13. Add a glass of white wine, two bay leaves, and a pinch of Vera paprika.
14. Leave it on high heat for the alcohol to evaporate.
15. Once the bell pepper and onion are poached, remove them from the heat.
16. Blend the poached vegetables with a glass of chicken broth and a touch of tomato concentrate.
17. Return the blended sauce to the saucepan, add the browned meatballs, and add enough chicken broth to cover.
18. Cook for about 30 minutes.
19. After about 20 minutes of cooking the meatballs, add one teaspoon of unsweetened cocoa to the sauce to remove acidity and give it spectacular color.

## Equipment

- cazuela grande
- cazuela aparte
- plato
- cuchara

## 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.

## Source

- Original video: https://vm.tiktok.com/ZNR44YAb1/
- Recipe page: https://www.cliprecipe.com/recipe/84cae8f6-0bc6-4f31-b1b6-22fdcf922108
- 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