Cooking Time 45 minutes - Makes around 15 meatballs
From my abuela (my nan) to my dad and then to me, a proper family recipe. Just the smell of this cooking takes me back to my childhood. My dad would make this when I was growing up, and we would have it with homemade chips and bread.
If you enjoy meatballs, this is one recipe you need to try.
Meatballs Ingredients
500g of mince beef.
3 garlic cloves, thinly diced.
1 handful of fresh parsley, chopped.
1 large potato.
2 tbsp of flour.
2 eggs, whisked.
70g of breadcrumbs.
Sauce Ingredients
1 onion, thinly diced.
2 garlic cloves, thinly diced.
Small 1/2 tsp of ground cloves.
2 tbsp of flour.
2 hard-boiled eggs.
1 handful of frozen peas.
Method
The first thing you want to do is boil your potato in its skin until tender. This can be done in advance. Once cooled, peel and dice it into small cubes.
In a large bowl, add the beef, garlic, parsley, potatoes, seasonings, and mix everything to combine. Then, roll the mixture into meatballs the size of a golf ball.
Get three bowls and put the flour in one and season it, place the eggs in another, and put the breadcrumbs in the last one. Coat the meatballs in flour, then in the whisked egg, and finally, coat them in breadcrumbs.
Heat a large non-stick pan over medium heat and add a generous drizzle of olive oil. Fry the meatballs until golden on all sides, about 10 minutes. Then, remove the meatballs and set them aside.
In the same pan, add another drizzle of olive oil and then add the onions, garlic, and a pinch of salt. Fry over low heat until softened, around 5 minutes.
Next, add the ground cloves and give that a minute. Then, add the flour and cook for a couple more minutes. Pour in the stock, bring it to a boil, and once it starts to reduce and thicken, return the meatballs to the pan. Scatter over the peas and add the boiled eggs, either sliced or diced, to the sauce. Reduce the heat to low and simmer for 10 minutes, then serve.
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