Meatballs in Traditional Spanish Sauce
Meatballs
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Cook Time
1 h 30 min
Servings
2
Difficulty
Medium
Prep Time
45 Min
Description
These meatballs in Spanish sauce are a classic dish that always triumphs. The sauce, made with fresh vegetables and a touch of brandy and red wine, gives it a deep and delicious flavour. Although the preparation of the sauce requires a little time, the end result is worth it. I usually prepare a good amount and freeze part of it to always have it on hand. Perfect for a family meal or a special dinner. A comforting and flavorful dish!
Ingredients (25 ingredients)
-
300 g Minced beef
-
300 g Minced pork
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2 dientes Garlic
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1 piece Onion
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2 slice Crustless sliced bread
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1 piece Beaten egg
-
1 piece Salt
-
1 piece Ground black pepper
-
1 piece Wheat flour for coating
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1 piece Extra virgin olive oil for frying
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1 piece Red onion for the Spanish sauce
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1 piece Leek for the Spanish sauce
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1 piece Carrot for the Spanish sauce
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2 piece Shallot for the Spanish sauce
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1 piece Ripe tomato for the Spanish sauce
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40 ml Tomato paste for the Spanish sauce
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75 ml Brandy for the Spanish sauce
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150 ml Red wine for the Spanish sauce
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30 g Butter for the Spanish sauce
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30 g Wheat flour for the Spanish sauce
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500 ml Meat broth for the Spanish sauce
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1 piece Salt for the Spanish sauce
-
1 piece Ground black pepper for the Spanish sauce
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1 ramillete Bouquet garni for the Spanish sauce
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1 piece Milk for soaking the bread
Preparation (11 steps)
Chop garlic and onion for the meatballs
Put 2 cloves of garlic in the glass and chop 3 sec./level 7. Add 1 onion and chop 3 sec./level 5.
Sauté garlic and onion for the meatballs
Add a splash of extra virgin olive oil to the glass and sauté 10 Min./120°C/level 1.
Prepare the meatball dough
Remove the sauté from the glass and mix in a bowl with 300 g of minced beef, 300 g of minced pork, 2 slices of crustless bread soaked in milk, 1 beaten egg, salt and ground black pepper. Mix until you get a homogeneous dough. Refrigerate for 1 hour.
Chop the vegetables for the Spanish sauce
Put 1 red onion, 1 leek, 1 carrot, 2 shallots and 1 ripe tomato in the glass and chop 5 Sec./level 5.
Sauté the vegetables for the Spanish sauce
Add a splash of extra virgin olive oil to the glass and sauté the chopped vegetables 15 Min./120°C/level 1.
Add tomato paste, brandy and red wine
Add 40 ml of tomato paste, 75 ml of brandy and 150 ml of red wine to the glass. Stir and program 5 Min./100°C/level 1 without the measuring cup to encourage the evaporation of the alcohol.
Cook the Spanish sauce
Add 500 ml of meat broth, salt, ground black pepper and 1 bouquet garni to the glass. Cook 20 Min./100°C/level 1.
Form and fry the meatballs
While the sauce is cooking, form the meatballs, flour them and fry them in a pan with hot extra virgin olive oil until golden brown. Set aside.
Crush and strain the Spanish sauce
Remove the bouquet garni from the glass. Crush the sauce 30 Sec./level 10. Strain the sauce and put it back in the glass.
Bind the Spanish sauce
Add 30 g of butter and 30 g of wheat flour to the glass. Program 3 Min./100°C/level 2 to bind the sauce.
Cook the meatballs in the sauce
Add the fried meatballs to the glass with the Spanish sauce. Cook 15 Min./100°C/Reverse rotation/level 1.
Finished cooking? Great! 🎉
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Created by
Ana Romero
1
Rezept
0
Kochbücher
Allergens
- Cereals containing gluten
- Eggs
- Milk
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