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