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- 2 pounds of mince (beef or veal with pork)
- 1 cup whole milk
- 2 eggs
- 4 cloves garlic
- 3 ounces breadcrumbs
- flour to coat meatballs
- salt and pepper to taste
- olive oil for frying
- Place the mince in a large bowel.
- In a separate smaller bowel, soak the breadcrumbs in the milk.
- Add two eggs to the breadcrumb mix, stirring with a wooden spoon.
- With a pestle and mortar, smash the garlic.
- Chop the parsley.
- Add the parsley and garlic to the breadcrumbs blend, and then place contents into the blender until fully smooth.
- Place all of the contents of the blender into the larger bowel of mince, stirring with a wooden spoon until fully blended.
- Now you will begin to form the meatballs.
- In your hand, take one or two tablespoons of the mince and roll it into a ball.
- Place the ball in a teacup, cover it with your hand, and shake.
- This gives the meatballs a good, round finish and makes them denser and more compact which will protect them from breaking apart when frying.
- Cover the balls in flour.
- Once you have formed all of the meatballs, heat a deep pan and fill half way with olive oil.
- When the olive oil is extremely hot, place the meatballs in the pan and brown them entirely.
- Be careful not to burn the meatballs, keep turning them until they are browned.
- They don’t have to be cooked inside at this point.
- In a separate pot, place a one inch deep layer of olive oil and heat.
- Finely dice the onions and add the onions to the hot pot.
- Fry the onions until golden and then add a tablespoon of flour to the pot.
- Stir in a bit more flour to thicken (before adding any liquid, otherwise the flour will become bumpy), and then add the white wine and 1 cup of water.
- Keep the pot on high heat and add the browned meatballs to the pot, covering them with a bit more water if necessary.
- Bring to a boil, and then lower heat to simmer for 30 minutes during which time the meatballs will cook fully inside.
- Add salt and pepper to taste.
- Serve the meatballs with a full bodied, Spanish wine.