Directions
- 1Pour piquillo peppers into a saucepan.
- 2Add salt, garlic and sugar to the pan.
- 3Add chicken broth and cream.
- 4Pour piquillo sauce into a mixing glass with a spoonful of cornstarch and blend everything.
- 5Prepare the meat with ham, garlic powder and bread soaked in milk.
- 6Mix everything very well to make meatballs.
- 7Flour the meatballs.
- 8Seal the meatballs in hot oil.
- 9Cover with chicken broth.
- 10Cook for 20 minutes.
- 11Add the sauce that was prepared previously.
- 12Cook 10 more minutes.
Ingredients
- 400 g pimientos del piquillo
- 200 ml nata
- 200 ml caldo de pollo
- 1 cucharadita maicena
- 500 g carne picada
- 100 g taquitos de jamón
- poco ajo en polvo
- pan de leche mojado en leche
- abundante aceite caliente
- poquito azúcar
- 1 cucharadita maicena
Equipment
cacerolavaso mezcladorsarténolla
Tips
- Mix the ground meat, diced ham, garlic powder and milk bread to form the meatballs.
- Heat plenty of oil in a pan and fry the meatballs until golden brown.
- Add the piquillo peppers and cook for a couple of minutes, then add the cream and chicken broth and let it boil.
- Mix the cornstarch with a little water and add to thicken, stirring everything with love.
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