Beef meatballs in Spanish sauce

Meatballs are a staple in our traditional recipe book and can be prepared in many ways. At home, we prefer them in Spanish sauce , a traditional sauce that's delicious with all kinds of meat and indirectly introduces children to vegetables.

And speaking of children, this is a recipe they can help with; they'll have fun mixing the ingredients with their hands and helping you form the balls. I encourage you to make this traditional recipe ; you can add it to other great meatball recipes: meatballs in tomato sauce or in caramelized onion sauce , so you don't get bored.

Ingredients (4 people)

For the meatballs:

• 500 gr of minced beef (you can mix pork)
• 1 egg
• 1 clove of garlic, finely minced
• 50 g. of stale bread crumbs (dipped in milk?
• Ground black pepper
• Sal Island
• Chopped parsley
• 1/4 teaspoon nutmeg
• Egg and flour to coat.

For la salsa:

• 2 onions
• 1 green pepper
• 1/2 red pepper
• 1/2 carrot
• 1 Tomate
• 1 glass of white wine
• Meat broth or water
• Sal Island
• Pepper
• Chorizo ​​pepper meat

Crafting

We make the meatballs by mixing the ground meat, egg, breadcrumbs soaked in milk, minced garlic clove, and spices to taste. Once everything is well mixed, we form the balls and coat them in flour before frying them in hot oil. Set aside.

To make the sauce, heat a drizzle of oil in a large frying pan. Chop the onion, green bell pepper, red bell pepper, and carrot and sauté until tender. Then add the peeled and chopped tomato and cook for a few minutes.

Pour in the white wine and let the alcohol evaporate. Finally, add the water or beef broth , salt, pepper, and dried red pepper, and let it cook for at least 15 minutes. Once that time has passed, blend it.

Place the meatballs in a shallow casserole dish and pour the sauce over them. Let the mixture simmer for at least 20 minutes over low heat , stirring occasionally to thicken the sauce.

They are served hot.

Notes

Although the genuine thing is to use meat broth to make the Spanish sauce, this time I have used water and added the chorizo ​​pepper to give it an extra flavor. I can assure you that it was delicious.

If you think the sauce will be too thin, try removing some of the liquid in a glass of water before blending it . You can always add more later if needed. Keep in mind that coating and frying the meatballs in flour, when cooked in the sauce, will thicken it slightly.

More information – Caramelized onion and raisin sauce , Meatballs in tomato sauce

More information about the recipe