Meatballs in Golden Broth
Meatballs
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Cook Time
1 h 5 min
Servings
4
Difficulty
Medium
Prep Time
45 Min
Description
These meatballs in golden broth are a comforting and flavorful dish, perfect for cold days. The recipe, inspired by traditional cuisine, combines the juiciness of chicken meatballs with an aromatic and spiced broth. The touch of saffron and food coloring gives it an irresistible golden color. I have been preparing them for years and they are always a success at home. The secret is in the vinegar, which gives the meatballs a special touch. Go ahead and try them, you will love them! Ideal for a family meal or a special dinner.
Ingredients (13 ingredients)
-
Yellow Broth
-
Water
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1 piece Ham bone
-
1 piece Salty white bone (pork)
-
Food Coloring
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Saffron
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Meatballs
-
250 g Minced meat (chicken)
-
4 piece Garlics
-
Serrano Ham
-
Jerez Vinegar
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0.5 container White wine
-
Fresh Parsley
Preparation (9 steps)
Preparation of yellow broth
In a pot, bring the water to a boil together with the ham bone and the salty white bone. Cook for 20 minutes over medium heat to prepare the yellow broth. The Thermomix is not used in this step.
Remove the bones and skim the broth
Remove the bones from the broth. With a spoon, remove the foam that forms on the surface of the broth. The Thermomix is not used in this step.
Chop garlics and ham
Introduce 4-5 cloves of garlic in the bowl and chop 3 seconds/speed 7. Remove and reserve. Introduce the Serrano ham in the bowl and chop 3 seconds/speed 5. Remove and reserve.
Mix meatball ingredients
In a bowl, mix the minced chicken meat, the chopped garlics, the chopped Serrano ham and the chopped fresh parsley. Mix well with your hands.
Add egg and white wine
Beat the eggs and pour them into the bowl with the meat. Add 1/2 glass of white wine and knead with your hands.
Add breadcrumbs
Add breadcrumbs little by little until a consistent dough is obtained to form the meatballs. The Thermomix is not used in this step.
Form the meatballs
Pour a little Jerez vinegar into a bowl. Wet your hands with the vinegar and form the meatballs. It is not about bathing the meatballs, just giving them a touch. Reserve the remaining vinegar.
Cook the meatballs in the broth
Pour the yellow broth into the Thermomix bowl. Program 15 minutes/100°C/speed 1. When the broth is hot, add the meatballs carefully and some saffron threads. Add food coloring to give it a golden yellowish color.
Add the final touch of vinegar
In the bowl with the remaining vinegar, add a little of the meatball broth and mix. Pour this mixture into the Thermomix bowl through a strainer. Program 5 minutes/100°C/speed 1.
Finished cooking? Great! 🎉
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Created by
Ana Serrano
3
Rezepte
0
Kochbücher
Allergens
- Cereals with gluten
- Eggs
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