MEATBALLS IN SPANISH SAUCE

Para ver esta receta en castellano, pulse aquí: LAS RECETAS DE ANGELINES

Over Easter we decided between my cousins and me, to create a blog as a space were we could publish the recipes from my auntie Angelines and some others that we do too. In this way we don’t forget the recipes from the matriarch of the family, and also other people can enjoy them.

The first recipe is meat balls in sauce, because I have always thought it is one of her best meals. Angelines’ meatballs are my favourite, sorry mum yours are also pretty good, maybe it is because are not in a normal tomato sauce… Even my dad, who doesn’t eat the meat balls, eats them.…

Last year in summer finally we met together and she taught me how to prepare them. I cooked them also for my boyfriend, who is Australian, and we liked them a lot. So, when we had Friends over one night we decide to prepared them again and they loved the too, even one of them we back home with the recipe and some capsicum (Hope Rob you cooked them already ;) ). I guess she didn’t think that her recipe was going to be a bit international….

- Minced meat: 3 parts of beef for one of pork (like a half a Kg.)
- 1 Onion
- 2 Egss
- Parsley
- Salt and Pepper
- 3 hands of bread crumbs
- White wine
- 2 dried capsicums (see below picture)
- Flour
- Olive oil
- 1 tea spoon of beef stock

First. Place the mince meat in a bowl with salt & pepper to taste. Add the finely chopped onion and mix together with your hands. Next, add two lightly beaten eggs, two teaspoons of chopped parsley and two tablespoons of bread crumbs to the mixture. If you add too much bread crumbs the mixture will be too dry. After mixing with your hands once again, add a splash of white wine and allow the mixture to settle for half an hour.

Second. Place some flour in a dish. Coat your hands with some flour then use your hands to form some meatballs (the size depends on individual taste).

Third. Heat a pan with 3 tablespoons of olive oil. Fry the meatballs until they are well cooked on all sides.

Fourth. For the sauce: Dice half an onion and cook on medium heat in olive oil. In a mortar and pestle, crush two cloves of garlic with a bit of parsley..

Fifth. Add the finely chopped dried capsicum to the onion on medium heat and stir for one minute. Add the cooked meatballs, one cube of beef stock, and the previously prepared garlic/parsley mixture. Add loads of white wine.

Sixth. Cook the meatball mixture for approximately 10 minutes. To thicken the sauce, you can mix in some flour.

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