Spanish-Style Meatballs in Sauce

Name: Spanish-Style Meatballs in Sauce
Total time: 3600 s
Yield: Serves 4 servings
Ingredients: 2 slices white sandwich bread, crusts removed; 1/2 cup milk (about 100 ml); 2 eggs; 2.2 lbs ground meat, half beef and half pork (about 1 kg); Salt; Black pepper; Garlic powder; Dried parsley; Breadcrumbs; All-purpose flour; 1 white onion; 4 cloves garlic; 3/4 cup dry white wine (about 200 ml); 1 beef bouillon cube; 1 green bell pepper

Pablo Alonso González @pablo14guti

Spanish-Style Meatballs in Sauce

Pablo Alonso González @pablo14guti

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Ingredients

1 hour

Serves 4 servings

Meatballs:
2 sliceswhite sandwich bread, crusts removed
1/2 cupmilk (about 100 ml)
2eggs
2.2 lbsground meat, half beef and half pork (about 1 kg)
Salt
Black pepper
Garlic powder
Dried parsley
Breadcrumbs
All-purpose flour
Sauce:
1white onion
4 clovesgarlic
3/4 cupdry white wine (about 200 ml)
1beef bouillon cube
1green bell pepper

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Steps

1 hour

1

Use a blender to mix the bread, eggs, and milk. Combine with the ground meat.
2

Add salt, black pepper, garlic powder, and dried parsley to the meat mixture and mix well.
3

Add breadcrumbs until the mixture is easy to handle.
4

Shape the mixture into meatballs and coat them in flour.
5

Fry the meatballs in plenty of oil over medium heat, then set aside. Just brown them for a couple of minutes—they will finish cooking in the sauce.
6

In the same oil, sauté the onion and garlic, finely chopped, over medium heat. Season with salt and pepper.
7

When the onion is soft, add the white wine and cook until the alcohol evaporates.
8

In a mortar, crush the bouillon cube and mix it with the contents of the pan.
9

Pour the mixture from the mortar over the meatballs and add water to cover. Adjust salt to taste. Thicken the sauce with breadcrumbs as desired.
10

Simmer for 20 minutes over medium heat. When 10 minutes remain, add the green bell pepper, cut into large pieces.