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Grandma's meatballs, a classic

Meat35 minutes4 people275 calories
1/52/53/54/55/5 (10 votes)
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By Irene Arcas

Today it is a classic of our Spanish cuisine: granny's meatballs. We have called them that because they are the typical meatballs that any grandmother would have at home to feed her grandchildren with so much love and enthusiasm. Take the most basic and inexpensive ingredients: onion, garlic and carrot. That simple, that easy and also… that rich.

We have first passed them through a pot or pan to brown them and from there, directly to the basket. It is super convenient to prepare them like this, because they are made at sauce steam filling with aroma and flavor and, at the same time, the meatballs release their juice, a juice that enriches the sauce itself. So how can you imagine a perfect combination!

Grandma's meatballs, a classic

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Grandma's classic meatballs, made with onion, garlic and carrot. Delicious and very easy to prepare.

Grandma's meatballs, a classic
  • Irene Arcas
  • Recipe type: meat
  • Calories: 275
  • Rations: 4
  • Cooking time:
  • Total time:

Ingredients

For the meatballs:

  • 500 g minced meat, half beef and half pork
  • 2 slices of sliced ​​bread
  • 25g milk
  • 1 egg
  • Chopped parsley
  • Flour to coat them

For la salsa:

  • 1 onion and a half
  • 2 cloves of garlic
  • 1 large carrot
  • 100 g of white wine or beer
  • 400 g of water
  • 1 beef stock cube
  • 1 hoja de laurel
  • Sal Island
  • 50 g olive oil + 4 tablespoons to sauté the meatballs

Preparation

  1. In the glass we add the sliced ​​bread, a good jet of milk, the egg and beat 10 seconds, progressive speed 5-7.

  2. Add the minced meat, salt, chopped parsley and program others 15 seconds, at speed 3 or until everything is integrated.

  3. We put the onion cut into pieces, the garlic cloves, the carrot cut into pieces and the oil in the glass. We chop 5 seconds, speed 6. We program 15 minutes, temperature 120º and spoon speed.

  4. Meanwhile, we form the meatballs, pass them through flour and sauté them with about 4 tablespoons of oil in a pot or deep frying pan.

  5. When the machine beeps, add the white wine, water, stock cube, bay leaf and a teaspoon of flour.

  6. We place the meatballs in the basket, letting the oil from the pot fall into the glass and program 25 minutes, varoma temperature and speed 2.

  7. We remove the basket and serve. We can grind the sauce if you like it more uniform.

Notes

They can be frozen. [br]They can be accompanied with rice, fried potatoes, cooked potatoes or mashed potatoes.


Discover other recipes of: Meat, Regional Cuisine, From 1 year to 3 years

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  1.   Sunday Gomez said
    ago 6 years

    The time for chopping the onion, carrot and garlic is too long. It mashs it too much and in the end the bitter sauce. It is recommended that the pieces be larger and when we finish making the recipe we crush it to taste.

    Reply to Domingo Gomez