Meatballs 3 meats in Spanish sauce

Meat8 people
1 star2 stars3 stars4 stars5 stars (37 votes)
Loading ...

By Ángela

Spanish sauce is a basic recipe for cooking meat stews. Easily made with vegetables and meat broth, this sauce allows us to bring home-cooked dishes like these meatballs to the table.

We are going to make them with three types of meat: chicken, pork and beef. Thus, they do not taste like any specific meat (ideal for "fooling" children) and are juicier.

Meatballs 3 meats in Spanish sauce

Print recipe

Meatballs are always a good second course and this recipe for Meatballs 3 meats in Spanish sauce is so rich that nothing will be left on the plate

Meatballs 3 meats in Spanish sauce
  • Ángela
  • Kitchen: cuisine
  • Recipe type: meat
  • Rations: 8
  • Total time:

Ingredients

  • 300 gr. minced chicken breast
  • 200 gr. of lean minced pork
  • 200 gr. of minced veal
  • 3 slices of sliced ​​bread
  • 125 ml. milk
  • 2 eggs
  • 3 cloves of garlic
  • fresh parsley
  • ground white pepper
  • 1 red onion
  • 1 Carrot
  • 1 leek
  • 500 ml. meat broth
  • 30 gr. Of flour
  • flour for frying
  • oil and salt

Preparation

  1. First we make the meatballs, because the same oil used to fry them will be used to make the Spanish sauce.

  2. To do this, we mix the three types of minced meat, add the sliced ​​bread mixed in the milk, the eggs, the grated or very chopped garlic cloves, the parsley also chopped, the pepper and a little salt.

  3. Knead well and let the mixture rest for half an hour in the fridge.

  4. Next, we form the meatballs, flour them and fry them lightly to brown them in a deep frying pan with their bottom covered in oil.

  5. Leave enough oil in the pan to sauté the vegetables in the sauce, which will be cut into thin slices

  6. Season them with salt and pepper and let them get soft

  7. When they are tender, we raise the heat to lightly brown them.

  8. Add the flour and sauté for a couple of minutes, preventing it from burning.

  9. Then we add the broth and let the sauce thicken over low heat

  10. Once ready, we pass it through the Chinese and put it back in the pan.

  11. Add the meatballs and cook for about 15 minutes over low heat and with the pan covered.

Image: Cook


Discover other recipes of: Meat Recipes

Leave a Comment

Your email address will not be published. Required fields are marked with *

*

*

  1. Responsible for the data: Miguel Ángel Gatón
  2. Purpose of the data: Control SPAM, comment management.
  3. Legitimation: Your consent
  4. Communication of the data: The data will not be communicated to third parties except by legal obligation.
  5. Data storage: Database hosted by Occentus Networks (EU)
  6. Rights: At any time you can limit, recover and delete your information.

  1.   Rebeca said
    ago 13 years

    Hello, I have a question, when you say chicken broth or meat broth. How do I make a pill of meat broth in water? and cook it?

    Reply to rebeca
    1.    Alberto Rubio said
      ago 13 years

      Hello Rebeca, we mean the liquid broth, preferably natural and not made with pills.

      Reply to Alberto Rubio
      1.    Rebeca said
        ago 13 years

        Hello Alberto and how do I make that broth? with what, or is it one of those tetabrik, I say it more than anything because we do not like the tetabrik,

        Reply to rebeca
        1.    Alberto Rubio said
          ago 13 years

          Well, take a look at these recipes from our blog!

          Chicken soup

          Chicken soup

          Reply to Alberto Rubio
  2.   Carmencilla said
    ago 13 years

    Hello, the recipe is very good, but can you tell me how many diners is the amount of the recipe? Thanks.

    Reply to Carmencilla
    1.    Alberto Rubio said
      ago 13 years

      Hello Carmencilla, they are usually for 4 people

      Reply to Alberto Rubio
  3.   Marii flecher said
    ago 10 years

    Hello Alberto! I do not understand what is that to pass it through the Chinese? Thanks in advance

    Reply to Marii Flecher