Steamed Meatballs with Spanish Sauce
Meatballs
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Cook Time
55 min
Servings
5
Difficulty
Medium
Prep Time
40 Min
Description
These steamed meatballs with Spanish sauce are a comforting and flavorful dish, perfect for a family meal or a special dinner. The meat is very tender thanks to steaming in the Varoma, and the Spanish sauce, rich in vegetables and white wine, gives it a delicious touch. I usually prepare this dish when I want something tasty but don't want to spend hours in the kitchen. It is a recipe that always succeeds! In addition, it can be prepared in advance and heated just before serving. Ideal to accompany with white rice or steamed potatoes. Enjoy!
Ingredients (20 ingredients)
-
2 clove garlic
-
parsley
-
80 gr carrot without skin
-
1 piece egg
-
40 gr breadcrumbs
-
25 gr milk
-
1 cucharada sopera olive oil
-
salt
-
black pepper
-
nutmeg
-
500 gr mixed minced meat
-
150 gr onion
-
2 clove garlic
-
30 gr olive oil
-
1 cucharaditapostre flour
-
65 gr fried tomato
-
100 gr white wine
-
350 gr water
-
0.5 pastilla meat broth
-
Nutmeg
Preparation (7 steps)
Preparation of the meatballs
Put in the glass the 2 cloves of garlic, the parsley and the carrot (80 gr) to 4 seconds / speed 5. Lower the remains towards the blades and add the egg, the breadcrumbs (40 gr), the milk (25 gr), the olive oil (1 tbsp), the salt, the black pepper and the nutmeg. Put 4 seconds / speed 4.
Form the meatballs
Mix the resulting paste with the minced meat (500 gr), kneading a little with your hands in a bowl and form the balls, reserving them on the Varoma and its tray.
Preparation of the sauce
With the glass washed, we put the onion (150 gr) and the garlic (2 cloves) and chop 2 seconds at speed 5. Lower the remains towards the blades. Add the olive oil (30 gr) and program 10 minutes / Varoma Temperature / Spoon Speed. Remove the measuring cup and put the Varoma with the meatballs on the glass.
Add ingredients to the sauce
Add the flour (1 tsp), the fried tomato (65 gr) and the white wine (100 gr). Close the glass and put the Varoma with the meatballs on top again. We program: 5 minutes / Varoma Temperature / Speed 1.
Steaming
Add the water (350 gr), half a cube of meat broth, salt to taste and nutmeg. Place the Varoma with the meatballs back on the glass and program: 20 minutes / varoma temperature / speed 2.
Crush the sauce
At this time the meatballs will already be steamed, we reserve them in a pot or casserole. We crush the sauce for 10 seconds / speed 10 with measuring cup to avoid splashes.
Cook the meatballs in the sauce
Add the sauce to the pot where we have the meatballs and cook for about 15 minutes.
Finished cooking? Great! 🎉
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Created by
Elena Gonzalez
3
Rezepte
0
Kochbücher
Allergens
- Eggs
- Milk (including lactose)
- Cereals containing gluten: Wheat
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