Meat,  Recipes

Meatballs in Spanish sauce: you will talk for hours about it

Hello everyone!

Beforehand, I would like to apologise to all of you for not posting on Thursday. I spent the day before reviewing the texts of my previous recipes, checking for spelling, grammar and vocabulary mistakes. It’s something I try to do when capacity allows because most days I have very limited time for content creation-which eventually leads to fast writing and not reviewing accordingly. Since English is not my first language, I do not want an awkward typing to embarrass me.

Right, let’s move one. Have you notice that temperatures have terribly dropped again? At least in Oxford the thermometers are hardly going above 1 or 2 Celsius. It’s proper winter again and last weekend, to be fair, I didn’t fancy to plan anything outdoors-not even a short stroll! On the contrary: it’s been one of those when all I wanted was stay warm at home. And when this happens, it does at all levels, food included. Yesterday I enjoyed an abundant migas feast for the first time this year whilst on Saturday I cooked another meatballs recipe. A very classic one, by the way.

I was not totally sure whether or not to call this dish as it is on the title. There are hundreds of meatballs in Spanish sauce recipes on the Internet which are very different from each other-sometimes to the extent they have nothing in common. However, for the sake of its original author, Rebeca Cocinitas, I will keep the name and refer to it as such from now on.

About this recipe, Rebeca explicitly says you will never eat any meatballs as good and this ones. And the fact is that it is not a marketing catchphrase, but a true description of the dish. Me and my girlfriend are still talking about how special, delicious and distinct the sauce is. We had the impression to be eating a real household recipe because the flavours related to those of our grandmothers. Spending the rest of the day finding out where we ate that before was better than playing any cards game. Of course, I will repeat because I believe this is the best meatballs recipe I have ever tried.


INGREDIENTS (MAKES 10-15 MEATBALLS)

For the meatballs

  • Minced pork (500 g)
  • Fresh parsley
  • Garlic clove
  • The doughy part of half panini bread soaked in milk
  • Egg (1)
  • Bread crumbs (1 teaspoon)
  • White wine (a few drops)
  • Salt
  • Pepper

For the sauce

  • Carrot (1 large/2 small)
  • Red pepper (1)
  • Green pepper (1)
  • Onion (1)
  • Garlic clove (1)
  • White wine (250 ml)
  • Canned tomato (200 ml)
  • Bread slices (2)
  • Bay leave (1)
  • Peas (100 g)
  • Pepper corns
  • Water
  • Olive oil
  • Salt
  • Pepper

DIRECTIONS FOR COOKING

  1. We will begin by seasoning the meat. Put the pork mince in a bowl and add the salt, the pepper, the garlic (crushed) and the parsley (well chopped). Blend everything and then add the bread soaked in milk, the wine drops, the egg (beaten) and the bread crumbs. Blend again and add more bread crumbs if the mixture is too moist.

2. Time to shape the meatballs. With your hands, take small portions of meat and roll them into balls. Lightly coat them in flour and sear in a pot with olive oil at high heat. Once they are golden brown, set aside in a plate for later.

3. Reduce the heat to medium. Chop the carrot in discs and simmer in the same olive oil. Then, chop the peppers, the onion and the garlic clove and drop them in as you finish. Add a pinch of salt and pepper and cook all together for 10-15 minutes.

4. Pour the wine and increase the heat to high for 1-2 minutes until the alcohol evaporates. Pour the tomato later on and blend well with all the ingredients. It will all result in a very liquid sauce, but don’t panic because you’re just half way on the process. Transfer all the content to a blender beaker once you finish.

5. In the same olive oil, fry the bread slices on both sides. Put them in the blender beaker once done and grind to achieve a thick, uniform sauce of orange colour. Return it to the pot, add the bay leaf, the pepper corns and start heating at medium power.

6. Drop the meatballs back once the sauce starts boiling. Add 1/4 of a glass of water so you cover all the content. Integrate it with the sauce and cook at medium-low heat for 30 minutes. Drop the peas just minutes before turning the heat off. After that, your meatballs are ready to be served.

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