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Spanish meatballs are served in a strong white wine and vegetable sauce. The raw material can be minced chicken in addition to the traditional pork.
Ingredients for six
800g minced chicken or pork 100g light breadcrumbs; or 50g breadcrumbs 3 tbsp cream 1 tbsp potato flour 2 eggs 1 dl parsley 1 tbsp onion flour salt and pepper
3 tbsp olive oil 200g pureed tomatoes 3 dl chicken stock 2 dl white wine (or vinegar + 1/4 water) 2 dl cream 1 carrot 1 onion 1 red pepper 4 cloves of garlic3 teaspoons oregano 2 teaspoons thyme 1 teaspoon sugar salt and pepper
Make the meatballs nöin: Put the eggs, salt, garlic, pepper and onion flour in a food processor and process. Chop the inside of the bread into the mixture and blitz until smooth.
Mix the minced meat in a bowl and pour the egg mixture over the mixture. Chop the parsley into a bowl and knead into a smooth dough. Let the dough rest in a cool place for 1h-10h.
Tea sauce:Chop the vegetables. Sauté them in a pan with olive oil. Add water, wine and stock cube. Cook the vegetables until soft. Skim off any foam that forms on the surface.
When the vegetables are soft, puree them with a hand blender until smooth. Put the pan back on the plate and spoon in the pureed tomatoes, cream and seasonings. Cook for a minute; add more water if the sauce is too thick.
Try to make small buns from the dough. Drop them into the sauce when they are done – they will cook in a few minutes. You can lift the finished ones up for a moment if they don’t seem to fit.
Serve the Spanish meatballs in a serving dish and garnish with oregano.
Spain Chicken dishes tapas