Albóndigas en salsa española

30 mins
Serves 1
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Directions

  1. 1Combine ground meat with bread, egg, garlic, parsley, salt, and pepper.
  2. 2Make the meatballs and coat them with flour.
  3. 3Fry the meatballs in olive oil.
  4. 4Sauté chopped garlic, onion, and carrot until lightly toasted.
  5. 5Add saffron and tomato concentrate, then stir.
  6. 6Add the meatballs to the pot.
  7. 7Deglaze with white wine and add chicken or beef broth.
  8. 8Simmer the meatballs covered in broth.
  9. 9Blend the sauce until smooth.
  10. 10Return the meatballs and sauce to the pot.
  11. 11Adjust the texture and simmer again before serving.

Ingredients

  • 500 g carne picada (cerdo y ternera)
  • 30 g pan blanco duro
  • 70 g leche
  • 1 huevo
  • 1 diente de ajo
  • 1 manojo perejil fresco picado
  • para rebozar harina
  • 5 g sal marina
  • al gusto pimienta negra molida
  • al gusto polvo de boletus deshidratados
  • 15 g ajo
  • 325 g cebolla
  • 125 g zanahoria
  • 1 pizca azafrán
  • 1 cucharada concentrado de tomate
  • 1 vaso vino blanco
  • al gusto sal
  • 400 g caldo de pollo o carne
  • aceite de oliva

Equipment

pot

Tips

  • When making the meatballs, mix all the ingredients and form the balls of 2-3 bites.
  • Mark the meatballs in a pot with a couple of tablespoons of olive oil until lightly golden.
  • Cook the meatballs completely in this step!
  • Cut the vegetables irregularly and toast them over high heat until some parts are almost burned.