Imported from TikTok

Meatballs in Sauce

Name: Meatballs in Sauce
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 3 servings
Cuisine: Spanish
Ingredients: 350 g Ground pork; 400 g Ground beef; 1 Egg (Size L); 50 g Bread crumbs (Soaked in milk and then drained); 40 ml Milk (For soaking the bread crumbs); 3 Garlic (Grated cloves, for the meatballs); Parsley (To taste); Salt (To taste); Black pepper (To taste); 1 Onion (Large); 4.5 dientes Garlic (Between 4 and 5 cloves, minced, for the sauce); 550 ml Stock (Chicken stock, cooked bones, or another preferred stock; amount indicated as 500–600 ml); 200 ml White wine; 1 cda Wheat flour (Tablespoon); Extra-virgin olive oil (A generous drizzle for browning the meatballs and sautéing); Water or stock (Only if the sauce is too thick; add as needed and bring to a boil); French fries (For serving)

Recipe by @poesiadefogon @poesiadefogon · TikTok

Imported by Amanda Muñoz on SeeMeCook

Pork and beef meatballs browned and cooked in a rustic sauce of onion, garlic, white wine, and stock. A classic homemade dish served with French fries.

3 servings75 minSpanish

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Ingredients

350 g Ground pork
400 g Ground beef
1 Egg (Size L)
50 g Bread crumbs (Soaked in milk and then drained)
40 ml Milk (For soaking the bread crumbs)
3 Garlic (Grated cloves, for the meatballs)
Parsley (To taste)
Salt (To taste)
Black pepper (To taste)
1 Onion (Large)
4.5 dientes Garlic (Between 4 and 5 cloves, minced, for the sauce)
550 ml Stock (Chicken stock, cooked bones, or another preferred stock; amount indicated as 500–600 ml)
200 ml White wine
1 cda Wheat flour (Tablespoon)
Extra-virgin olive oil (A generous drizzle for browning the meatballs and sautéing)
Water or stock (Only if the sauce is too thick; add as needed and bring to a boil)
French fries (For serving)

Steps

1
In a bowl, combine the ground pork and beef. Add the egg, the bread crumbs previously soaked in the 40 ml of milk and drained, the three grated garlic cloves, parsley to taste, salt, and black pepper to taste.
2
Mix with your hands until all the ingredients are well combined. Shape into compact, firm balls of uniform size.
3
Heat a casserole dish with a generous drizzle of olive oil. Brown the meatballs well on all sides, then remove them and set aside.
4
In the same fat, add the onion and the four or five garlic cloves for the sauce, finely chopped. Sauté over medium heat for 15–20 minutes, stirring occasionally, until softened and lightly colored.
5
Pour the white wine into the casserole dish and increase the heat. Let it reduce until all the liquid has evaporated.
6
Add the wheat flour and cook it for a couple of minutes, stirring to incorporate it.
7
Add the stock and bring it to a gentle boil.
8
Blend the sauce. There is no need to strain it or make it completely smooth; it should retain a rustic texture.
9
Return the sauce to the casserole dish and reduce it over high heat for about 5 minutes, until it thickens.
10
Return the meatballs to the sauce. Cover the casserole dish and cook them over low heat for 5 minutes so they can heat through.
11
Uncover the casserole dish and cook for another 10 minutes over medium heat, until the sauce thickens and the meatballs finish cooking without losing their tenderness. Avoid exceeding 15 minutes of cooking at this stage (20 minutes maximum), as they could become tough.
12
If the sauce is too thick, add a little more water or stock and bring it to a boil to loosen it.
13
Serve the meatballs with French fries.

Notes

The author recommends serving the meatballs with French fries. If the sauce is too thick, loosen it with water or stock and bring it to a boil. The text indicates that overcooking can make the meatballs tough.