The meatballs They are one of those recipes that take us back to childhood. What kid doesn't like good meatballs from mom or grandma? If we accompany them with some fried potatoes or with a little rice it's a complete first course, but they are also valid as a paeritive served in individual casseroles. If we do smaller in size they are perfect to accompany a succulent plate of fresh pasta.

Grandma's meatballs

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The meatballs are always delicious but this version of the grandmother will take us to very familiar flavors. you have to try them

Ángela

Kitchen: cuisine
Recipe type: meat
Rations: 4

Total time:

Ingredients

500 g minced beef (or half pork
half of beef)
20 g bread crumbs
3 onions
1 glass of milk
2 tablespoons of flour
3 cloves of garlic
1 glass of beef broth
1 glass of white wine
oil
ground black pepper
shawl
flour for coating
chopped parsley

Preparation

We start by mixing the breadcrumb with milk in a bowl; let rest.
In another bowl, we beat the egg, parsley and previously chopped garlic. Add to the bread crumb with milk.
Then, season the meat with salt and pepper and add the previous mixture, mixing with a wooden spoon.
With the resulting dough we make the meatballs and pass them through flour (shake off the excess). We put a frying pan with oil and fry them until they are golden brown. Then we put them aside and place them in a source on absorbent paper.
Chop the onions and put them to fry in the pan where we brown the meatballs, add 2 tablespoons of flour and stir well with a wooden spoon. Add the meat broth and white wine and stir again; Let the alcohol evaporate for a few minutes.
In a casserole, place the meatballs and pour the sauce over them. Cook over low heat for 10 minutes. To make the sauce finer, it can be crushed with a potato mill or blender.
Return the sauce to the meatball casserole and serve with French fries or some boiled rice.

Image: Comidamex01

Recetín

Grandma's meatballs