Spanish meatballs in sauce

By pknaub

Ingredients

• 1 kg minced meat (beef and pork in the proportion that we choose).
• 2 eggs.
• 2 cloves of garlic.
• Pinions.
• or bread crumbs.
• parsley.
• flour.
• an onion.
• white wine.
• Tomato sauce.
• Salt and white pepper.
• Olive oil.

Details

Servings 6
Adapted from elpasaplatos.blogspot.com

Preparation

Step 1

In a bowl, put the minced meat with pressed garlic, eggs, pine nuts and chopped parsley. We remove it all with a fork (or hands). Add salt and white pepper. Consistency, get with the bread (previously soaked and drained before adding) or grating. We need to get a point that does not stick to hands (wet). If we had bread, add more egg.

We let the mixture marinate in the refrigerator at least 3 hours (best overnight) covered with plastic wrap.
We formed the meatballs by hand or with two spoons, according to the practice of each, were spent in flour and place them on a tray.
Put oil in a pan and heat without boiling. We placed the meatballs and fry lightly (sealed) for turning them to stay even. As will be to our liking, the reserve on a plate.
In the pot in which we are going to cook, place the oil seal with which we had meatballs (if very dirty, we went through a strainer or throw away) and when hot, put the poached onion over low heat.
When sufficiently done, add half a glass of white wine to increase the fire to evaporate the alcohol.
Then incorporate the meatballs we had booked, covering everything with warm water.
We leave to simmer for 20 minutes. We check the consistency of the sauce and, if necessary, get fat with flour dissolved in a little of the broth of the stew to not make lumps. Add the tomato sauce for color and then revised, modified if necessary.
We left ten minutes and turn off.

SHORTCUTS

Preferably accompanied by white rice (also with pasta).
In the mix, a higher proportion of beef, less fat.