Tender beef and pork meatballs, browned and then simmered in a Spanish sauce of onion, carrot, white wine, and bay leaf. A generous and fragrant family classic, perfect with rice, potatoes, or crusty bread.
Ingredients
- 300 g ground beef
- 200 g plain sausage meat
- 1 piece egg
- 1 slice stale crusty country bread
- 8 cl whole milk
- 3 cloves garlic
- 0.25 bunches flat-leaf parsley
- 40 g T45 all-purpose flour
- 6 tbsp extra-virgin olive oil
- 1 piece yellow onion
- 1 piece carrot
- 12 cl dry white wine
- 35 cl water
- 1 leaf bay leaf
- 1 tsp sweet smoked paprika
- to taste fine salt
- to taste ground black pepper
Method
- Soak the bread in the milk until very soft, then squeeze it slightly to get a moist but not soggy crumb.
- Mix the two meats with the egg, soaked bread crumb, some of the minced garlic, chopped parsley, salt, and pepper; mix just enough so the filling holds together without becoming dense.
- Form even meatballs with slightly dampened hands, then roll them in the flour, shaking off the excess to keep a thin coating.
- Heat the olive oil in a sauté pan and brown the meatballs on all sides; they should be browned on the outside but still tender in the center, then set them aside.
- In the same sauté pan, sauté the finely chopped onion and carrot with the remaining garlic until the vegetables are tender, glossy, and lightly browned.
- Add the paprika, stir briefly until it fragrances the oil, then pour in the white wine and scrape the bottom of the pan to release the browned bits.
- Add the water and bay leaf, let simmer until a thickened and fragrant sauce forms, then remove the bay leaf if you prefer a milder sauce.
- Blend the sauce or leave it rustic according to your taste, return the meatballs to it, and let simmer over low heat until cooked through and well coated.
- Adjust the salt and pepper, sprinkle with fresh parsley, and serve piping hot with white rice, sautéed potatoes, or bread for dipping.
Nutrition
Per serving
- Energy
- 609 kcal
- Protein
- 32.26 g
- Carbohydrate
- 18.08 g
- Fat
- 42.9 g
- Fibre
- 2.14 g
- Calcium
- 55.61 mg
- Iron
- 2.76 mg
- Magnesium
- 48.05 mg
