Meatballs in Spanish sauce. This dish that I bring you today is not just another recipe for meatballs, but I have made a small variation so that the sauce comes out of a scandal and everyone wants to repeat and repeat. And the best of all is that they are so soft and juicy that you will not stop making them.
This recipe for meatballs in sauce always reminds me of my mother, who prepared them wonderfully. Its flavor is very intense, the sauce is as easy to make as it is irresistible and you will not be able to stop dipping bread in it. This dish brings back many memories of when my mother would put my apron on me and tell me if I wanted to help her make the balls and she always said yes. The truth is that I was full of flour, but how much fun I was having was not even paid with the Mastercard.
The truth is that the other day seeing a recipe from my good friends blog authors Pedro and Yolanda’s kitchen I remembered this recipe and I told myself that I had to publish it so that you could cook some meatballs like the ones my mother and of course my grandmother taught me. And I warn you, the same thing will happen to you as to me, as soon as you try them, it will be your downfall.
And if you like meat in sauce as much as I do, here are some great meatballs in carrot sauce and beef stew in red wine .
Without further ado, I leave you with this easy and super delicious homemade food. You’ll see what a hit as soon as you see them on the table.
Ingredients for the meatballs in Spanish sauce
For the meatballs:
- 1/2 k of minced beef
- 50 gr of sliced bread without crust
- 1 egg
- 1 clove garlic
- 1/2 glass of milk
- 1 tablespoon of chopped parsley
- Oil for frying
For the sauce:
- 2 onions
- 1 carrot
- 2 cloves of garlic
- 1 tablespoon of flour
- 1 glass of white wine
Meatballs in Spanish sauce: step by step
The first thing you have to do is put the bread to soak in the milk.
While the bread is soaking, you chop the garlic very finely and put it in a bowl. Add the meat, the egg, the drained breadcrumbs, the chopped parsley and a little salt. Mix everything until it is well integrated.
You take portions of the dough and give them the typical rounded shape of meatballs. Pass them through the flour and fry them in a pan with plenty of hot oil. When they are golden brown on all sides, remove them and reserve them on a plate with absorbent paper to remove the excess oil.
Now you chop the onions, carrots and garlic very finely. Sauté everything in a saucepan with a little strained oil from the one you used to fry the meatballs and fry it until it turns color. Season, add the spoon of flour and stir it until it dissolves. You pour the wine and a glass of water or broth. Let it cook for about 25 minutes over low heat, stirring occasionally so that the flour does not stick to the bottom of the pot.
As soon as the sauce is made, you put it in a blender glass and beat it. Finally, pour it into the casserole, add the meatballs and cook for approximately 10 minutes.
My tips and tricks for the perfect meatballs in Spanish sauce
- If you like the sauce with more color and flavor, you can add a little homemade tomato sauce or fried tomato. This is the variation with respect to how my mother made them.
- If the meat mixture has been a bit liquid, it is because you have not drained the bread well, you can add a little breadcrumbs or flour so that you can make the balls well.
- To make the meat juicier, you can add a teaspoon of extra virgin olive oil or a little chopped fresh onion.
- You can make extra meatballs and freeze them.
I advise you to prepare them and you will tell me how they have been.
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