Then one of the common and delicious food from Colombia, I do not know where it originated, but in my country is very appreciated this dish, tine many good ways to prepare and enjoy.
Meatballs Sauce - also known as Meatballs in sauce over the meat they use for meatballs I used a mixture of fifty percent (half and half) pork and beef (veal). This same recipe is great with meatballs made only with chicken and if you want you can try using one pig. What I recommend is not only use beef for this recipe, I personally do not like as left, but if you can cheer your favorite meat to try.
400 grams of minced meat (half pork and half beef or veal)
230 grams of Onion (1 large onion)
500 g of potato
100 grams of peas
4 cloves of garlic
250 ml chicken stock (1 glass tube)
125 ml white wine (1/2 glass tube)
XL 1 large egg (73 grams or more)
1 tablespoon chopped fresh parsley and a little more for sprinkling
1 tablespoon bread crumbs
few strands of saffron (if you have used a third of a teaspoon with food coloring)
1 bay leaf
8 tablespoons olive oil
Oil for frying
Wheat
Water
salt and freshly ground black pepper
For two people: meatballs sauce recipe:
First of all let's whitewash of the onion and garlic. Whitening is to cook food gently in boiling water. In this way we will make the onion softens and our meatballs are a homogeneous texture. Addition will reduce slightly the strength of the garlic and onion giving more gently to mix the meatballs. So put the kettle on and when it boils add 30 grams of onion and a clove of garlic. Let cook for 2 minutes, then drain and enfríalos under running cold water. Drain again and reserve.
We will be preparing the bottom of our sauce for meatballs. To do this we put all the oil to heat (8 tablespoons for two people) in a pan and add the remaining onion (200 grams that we have not cooked) cut into thin strips and three cloves of garlic, peeled and very finely chopped. Add a teaspoon of salt, bay leaf and simmer on medium low to go pochando. Do not raise the fire to give us time to prepare the meatballs and if you see color very quickly catching looks by adding water from time to time by the spoonful, meatballs sauce.
3. While the vegetable becomes prepare the mixture of the meatballs. Chop the onion and garlic that have milled so that they are very small pieces. Take your time to chop these ingredients well it is important that there are no large pieces that spoil after form of meatballs. If you did not have the parsley is the time to do so. Use fresh parsley and fresh if you have used just a pinch of dry.
In a large bowl put the ground beef and add the parsley, onion, garlic, egg, 1 tablespoon bread crumbs and a few turns of pepper mill. With a fork mix well for a while so it is a good mixture homogeneous (uniform).
Now we are going to shape the meatballs. Prepare a plate with flour and take another clean plate. Get wet hands so they are damp (not have to be dripping, just damp). Spoon mixture takes a portion and throw it on the other hand. Drop the spoon with both hands and give shape to the meatball so you get a ball about 4 inches in diameter. When you leave the meatball on the clean plate and repeat the process with all the meat until done. I really go about 12/14 balls of 4 inches, not enough for two people, meatballs sauce
Put warm chicken broth and if you have used a bouillon concentrate.
Put cooking oil to heat (I used sunflower) in a small saucepan. While heating passes all balls in the flour and shake to remove excess flour. When oil is hot fry the meatballs in two batches until golden brown. Reserve on a plate.
And vegetables have to be at their (poached and some color). Add a teaspoon of flour to the pan and roast the flour for a minute stirring well with the onion and garlic. Then add the white wine and turn up the heat. Add the meatballs to the pan and when the wine has reduced a little add the hot chicken broth and let the fire five minutes.
After five minutes we toast the saffron in a hot pan (no oil) for a few seconds. We drew in a mortar and crush to make it a live powder. We take a spoonful of hot sauce and threw the mortar, mix well and pour into the pan (do this to remove all the ground saffron from the mortar to our sauce).
Add the peas and let the fire 10 minutes or a little more until the sauce has reduced to your liking and peas are tender. When the sauce is ready salt test and correcting if necessary.
While doing the latter can fry potatoes and support and we would only serve (see photo) and if you want to sprinkle some fresh parsley.
meatballs sauce
