Meatballs in Madrid-style Onion and Carrot Sauce
Main Dishes • Spanish
Description
Meatballs in Madrid-style Onion and Carrot Sauce
Ingredients
- White bread 0 oz
- Milk ⅓ glasses
- Lean Beef 20 oz
- Garlic 2 cloves
- Onion 3 heads
- Chicken Egg 1 piece
- Parsley to taste
- Dry White Wine ½ glasses
- Carrot 2 pieces
- Olive Oil to taste
- Salt to taste
- Wheat Flour 2 spoons
Step-by-Step Guide
Step 1
Soak the bread in milk. Combine the ground meat with finely chopped garlic and 1 minced onion, and mix thoroughly. Add the soaked bread with any remaining milk, an egg, chopped parsley, a teaspoon of salt, and mix well again.
Step 2
The prepared filling can be placed in the refrigerator while you make the sauce. In a wide saucepan, heat 3-4 tablespoons of olive (or sunflower) oil. Add 2 finely chopped large onions and sauté for about 10 minutes, stirring frequently. Then add the previously peeled and thinly sliced carrot, 2 tablespoons of flour, mix well, and sauté for another 10 minutes. Pour in 2 cups of water and wine, add 1.5 teaspoons of salt, and let it cook on the heat for about another 10 minutes, stirring constantly until the sauce slightly thickens. Remove from heat and let it cool. Then blend the contents of the pot until smooth.
Step 3
Roll the minced meat into balls the size of walnuts. Coat them in flour so that they are covered with a thin layer. In a deep skillet, heat olive (or sunflower) oil, add the meatballs, and fry for about 5 minutes, turning them frequently over high heat. Then transfer the meatballs to a baking dish and pour sauce over them. Place the dish in a preheated oven at 355°F for 15 minutes.
Step 4
Serve the meatballs in sauce hot, accompanied by a side of fried potatoes or sautéed vegetables.
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