Como hacer albondigas de carne molida ¡Con una salsa DELICIOSA!

¡Que viva la cocina! - Preparing Meatballs in Spanish Sauce

Introduction to the Recipe

• Gorka Barredo introduces the recipe for meatballs in Spanish sauce, highlighting that they differ from traditional versions due to an extra ingredient that enhances flavor.

Ingredients Preparation

• The mixture begins with minced chicken meat, well-chopped garlic cloves, and fresh parsley.

• Two eggs are added for a creamy texture, along with breadcrumbs soaked in milk to further enhance creaminess.

• Grated cheese is included, followed by spices: cumin and curry powder for a subtle yet special touch. Salt and black pepper are essential seasonings.

Forming and Frying the Meatballs

• The mixed ingredients are shaped into meatballs; care is taken not to over-roll them to prevent drying out.

• The formed meatballs are rolled in flour before frying in hot oil to seal them while keeping the inside raw.

Making the Sauce

• After frying, the meatballs rest on baking paper while preparing the sauce using leftover oil and sliced onions.

• Onions are cooked slowly with salt and pepper for about 15 minutes until transparent without caramelizing.

Thickening and Flavoring the Sauce

• A teaspoon of flour is added to thicken the sauce slightly after integrating it with onions.

• Sweet paprika is introduced; if desired, spicy paprika can be used instead. A splash of brandy or cognac adds depth—white wine can substitute but alters flavor.

Final Cooking Process

• The alcohol from brandy cooks off quickly before adding broth (meat or vegetable), avoiding water as it lacks flavor.

• Meatballs are added back into the sauce, ensuring they’re covered. They simmer for about 30 minutes allowing flavors to meld together effectively.