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| Meatballs |
Ingredients:
300 gr. of veal
300 gr. of meat of bacon
1 leek
1 egg
1 onion
1 carrot
4 ripe tomatoes
2 glasses of broth
100 gr. of crumb of bread
2 garlic cloves
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| Oil Spanish Delicatessen |
5 spoonfuls of flour
100 gr. of lard
6 spoonfuls of oil
1 small glass of white wine
Parsley
Salt
Paprika
Preparation:
Pass the meat for the machine of cut. Add the crumb of bread dipped in milk and drained, the garlic clove and parsley punctured, the egg, salt and pepper. Mix well, to form the meatballs and to pass them for flour.
Warm in a frying pan the oil and the lard, fry the meatballs and as they are gilded them to go on to a casserole. In the remaining fat fry the onion quite bad, the leek and the carrots and when it takes color add a spoonful of flour and wine. Cook to vivacious fire and once limited to add the peeled and cut tomatoes, the broth, salt and pepper. Spend the sauce for the Chinese colander and spill on the meatballs. Crush a garlic clove and parsley and add to the casserole.
Cook together 10 minutes and serve in the same casserole.
