How to make Meatballs in Brown Sauce.

Serves: 4 People


For the meatballs:

250 g Minced beef

250 g Minced pork

1 Egg – Large

1/2 Garlic clove – Crushed

1 sprig Fresh parsley – Finely chopped

50 g Breadcrumbs

100 ml Milk


Freshly ground black pepper

For the sauce:

1/2 unit White Onion – Finely chopped

1/2 unit Leek – Finely chopped

2 units Carrot – Diced

1 sprig Fresh parsley – Finely chopped

1 tsp Plain flour

1/2 tsp Sweet pimenton

1 Bay leaves

800 ml Chicken stock

Extra virgin olive oil

For the majado:

8 Almonds

1 Egg yolk – boiled

1 Garlic clove

50 ml White wine

To finish it:

1 Egg white – boiled

Fresh parsley – a sprinkle


Making the meatballs:

  1. Beat an egg in a big bowl.
  2. Add the crushed garlic, the finely chopped parsley and the milk-soaked breadcrumbs.
  3. Season both the minced pork and the minced beef with a bit of salt and pepper. Add to the bowl and mix everything thoroughly until you have a homogenous dough.
  4. Take a portion of the meat dough using a table spoon. Make a ball and roll it over a plate with flour. Shake the excess of flour, leave aside and reserve. Repeat again making equal sized balls until you run out of dough.

Making the sauce:

  1. Heat some olive oil in a shallow casserole and fry the meatballs until golden brown. Take them out and reserve aside.
  2. Fry the garlic clove in the same oil. Take out and reserve.
  3. Remove most of the oil, leaving just enough to cook the chopped onion and the leek until soft. Once these are cooked, stir in the flour and the pimenton, cook for a minute being careful not to burn it and then pour the chicken stock.
  4. Add the diced carrot and a bay leaf. Place the meatballs back in the casserole and cook for approximately 30-40 minutes, depending on your cooking pot and the type of hob.
  5. In the meantime, boil an egg. Place the cooked egg yolk in a blender together with the fried garlic clove, the wine and the almonds. Blend it all and add to the casserole 10 minutes before the meatballs are ready.
  6. As soon as the sauce starts thickening, check the seasoning and adjust if necessary.
  7. Finish the dish by chopping the boiled egg white and adding it to the casserole together with some finely chopped fresh parsley. Serve.
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