Directions
- 1Mix minced beef, minced pork, chopped garlic, chopped parsley, 1 egg, salt, pepper, and breadcrumbs very well with your hands.
- 2If the mixture is too soft, add a little more breadcrumbs.
- 3Shape the mixture into meatballs.
- 4Pour a good splash of olive oil into a frying pan and heat it.
- 5Brown the meatballs directly in the pan, turning them constantly until they are toasted evenly on all sides.
- 6Remove the browned meatballs from the pan and set them aside.
- 7In the same oil, sauté garlic, onion, and leek until they are almost caramelized and uniformly browned.
- 8Add the meatballs and all their released juices back into the pan with the sautéed vegetables.
- 9Cover the meatballs almost entirely with stew or chicken broth.
- 10Add a sprig of thyme for extra flavor.
- 11Let the meatballs cook over low heat for 30 minutes.
Ingredients
- 400 gr ternera picada
- 100 gr cerdo picado
- 2 dientes de ajo
- 1 ramillete de perejil
- 1 huevo
- 3 cucharada de pan rallado
- Sal
- pimienta al gusto
- Aceite de oliva
- 4 dientes de ajo
- 1 cebolla
- 1 puerro
- 2 tazas de caldo de pollo
- 1 ramita Tomillo
Equipment
sartén
Tips
- If the meatball mixture is too soft, add more breadcrumbs.
- Do not coat the meatballs in flour before browning.
- Sauté garlic, onion, and leek until almost caramelized for the sauce.
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