Meatballs with chanterelles (rovellones) in sauce
| Low Efficient saucepan by BRA with silicone handles |
One of the most typical dishes of Spanish houses are meatballs. Do you know any mother who does not prepare meatballs? Well, ours is the one that does them best (tied with all yours, of course!).
Here is his recipe, inherited from his mother:
Ingredients
- 600 grams Minced meat (half pork and half beef)
- 1 egg L
- 1 tablespoon chopped parsley
- 3 garlic cloves minced
- 30g breadcrumbs
- 200 ml of milk
- 300 gr of rovellons (milk caps) cut into pieces (you can replace them with any varied mushroom)
- 100 ml of white wine
- 2 carrots cut into chunks
- 200 ml of beef or chicken broth
- 250 ml of tomato sauce
- 3 bay leaves
- Flour for batter
- extra virgin olive oil
- Salt and pepper
Preparation
- Mix the breadcrumbs with the milk and let stand for about 5 minutes.
- In a large bowl, mix the meat together with the soaked breadcrumbs, the parsley and the minced garlic, add the beaten egg, a little salt and black pepper. We mix everything very well.
- To form the meatballs we will wet our hands with water and make balls of the same size (we can help ourselves with a spoon for the quantities).
- Once the balls are made, we will pass them through a little flour to coat them (we reserve).
- Put a little olive oil in a low saucepan over medium heat, when it is hot add a little garlic and parsley and the mushrooms, sauté everything together. (we reserve)
- In the same casserole with the oil that remains from frying the rovellons, poach the onion cut very fine, when it is almost golden add the cut carrots without stopping stirring, add the broth, the sofrito, the bay leaf, rectify the salt and continue stirring for about 10 minutes.
- Add the meatballs, the mushrooms and the glass of white wine, stir and leave over low heat for about 30 minutes.
