SPANISH MEAT BALLS IN TOMATO AND MUSHROOM SAUCE
19:30
INGREDIENTS:
- 750 grs. mince meat
- 2 eggs lightly beaten
- 1 cup of fresh breadcrumbs
- 60 grs. pine nuts (piñones)
- 100 grs. mushrooms, chopped
- 1 onion, chopped
- 1 big tomato, grated
- 1 glass of white wine
- 100 grs. peas
- 3 cloves of garlic, grated
- salt, pepper, cinnamon, parsley
METHOD:
In a big bowl put together the meat, eggs, breadcrumbs, pine nuts, garlic, parsley, salt and pepper. Add the spices, only a little cinamon. Mix well by hand. Once it´s well mixed, leave for a minute. If you want to try it for taste, fry a small ball in a little oil.
To prepare the meat balls, roll in your hands about the size of a golf ball. Squeeze and roll well to avoid them opening while cooking.
Put some olive oil in a frying pan and when it is hot, start frying the balls at a medium heat until they are golden. Put them aside in a saucepan.
To make the sauce, in the same frying pan, fry the chopped onion and grated tomato for a few minutes until the onion is soft. Add the white wine and cook for a few more minutes. Add this to the saucepan.
In the saucepan, along with the meat balls and sauce, add two glasses of water and simmer slowly for 15-20 minutes. Add the mushrooms and peas and continue simmering until the sauce is reduced.
These Spanish meat balls go perfect with potatoes, boiled or chips.
VOCABULARY
Mushrooms: Champiñones
Peas : Guisantes
Cinnamon: Canela
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