Authentic home cooking from Cuba, with US measurements. 
Pork Meatballs in Onion and Carrot Sauce
I came up with this sauce to go with some pork meatballs. You can also use this sauce with other meats or even as a dressing for vegetables.
Pork Meatballs in Onion and Carrot Sauce
I came up with this sauce to go with some pork meatballs. You can also use this sauce with other meats or even as a dressing for vegetables.
Open in Cookpad AppSteps
- 1
To make the sauce: Chop the onion into small pieces. Add it to a skillet with butter and sauté lightly.
- 2
Add the carrot, chopped into small pieces, and sauté.
- 3
Add 1 tablespoon of all-purpose flour and continue sautéing.
- 4
Add water, salt, and nutmeg. Cover and cook over low heat for about 40 minutes. If you like, add a little tomato paste that has been diluted in water. Uncover occasionally and stir to prevent sticking. When the sauce reaches your desired thickness, add another small piece of butter.
- 5
To make the meatballs: Season the pork well with all the ingredients—salt, pepper, cilantro, and any other herbs you like. Mix well.
- 6
Add a little vinegar. I used a balsamic vinaigrette, which is very tasty.
- 7
Let the mixture marinate for a while. After some time, add the beaten egg and enough breadcrumbs to get the right consistency so you can shape the meatballs. Wet your hands to help form them.
- 8
Fry the meatballs. Start with the oil very hot to sear them, then lower the heat so they cook through and stay juicy.
- 9
Drain and place on paper towels. Serve with the onion and carrot sauce.
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