Sundried tomato and almond meatballs in Spanish sauce

Preparation

1. For the meatballs:

   We put the crumbled bread crumbs in a bowl, add the milk and let it soak.

2. Put the almonds, dried tomatoes, garlic and a good handful of parsley in the Thermomix® glass and program 6 seconds, speed 5.

   Look at how big the pieces of almonds and tomatoes are, in case you like it more minced, you can program a few more seconds at the same speed.

3. In a large bowl, mix the pork and beef, add pepper, salt, nutmeg and the egg. We stir well. Add the drained bread crumbs. We mix again. We add the mixture of almonds and tomatoes that we have in the glass and we mix well again.

4. We are forming the meatballs and we pass them through flour. When they are all done, we brown them in a frying pan with a little oil (as if it were sautéed). If you like it more, you can fry them in plenty of oil, but if you want them to make them a little less fat and save a little bit of oil, you can make them like this. We are draining them and we reserve.

5. For the Spanish sauce:

   Without washing the glass, add the oil from having fried the meatballs. If it does not reach 50 g, we add new oil.

   Add the onion in quarters, the carrot peeled and cut into pieces and the green pepper into pieces. We shred 5 seconds, speed 4. 

6. We lower the remains that have been left from the walls and program 8 minutes, speed 1, varoma temperature.

7. We add the flour and cook 2 minutes, speed 1, varoma temperature.

8. We add the tomato sauce, the wine and the broth. We put the meatballs in the basket, place the basket inside the glass and program 25 minutes, speed 4, varoma temperature.

9. We remove the meatballs from the basket and reserve in a source. We crush the sauce 1 minute, progressive speed 5-10.

   We taste and rectify the salt. We serve the sauce on top of the meatballs and part in a sauce boat in case someone wants to add more.