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In the catalan cuisine Sea and mountain recipes are quite typical, where local products and sea products are combined with an incredibly good result. One of the best known recipes is the meatballs with cuttlefish, my father usually makes them and they are delicious. I will ask him to pass the recipe to me one day to share with you.
This week I wanted to make meatballs and I wanted the combination of sea and mountains, but I didn't have cuttlefish, so with the ingredients I had at home I made these meatballs with mushrooms and prawns that have been tasty and very rich.
Meatballs with mushrooms and prawns
A combination that may seem surprising, but it is delicious.
- Barbara Gonzalo
- Kitchen: Spanish, International
- Recipe type: meat
- Rations: 3-4
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 300 gr. minced meat (for the meatballs I usually use a mixture of veal with a little pork, but you can use the one you like the most)
- 20 gr. bread soaked in a little milk
- 1 egg
- 1 garlic clove
- parsley
- flour
- olive oil
- 150 gr. of onion
- 80 gr. mushroom
- 8 prawns
- 1/2 glass of white wine
- 2 tablespoons of tomato sauce
- shawl
- pepper
Preparation
Put the garlic, a handful of parsley, the egg and the bread soaked in milk in a mincer. Chop until we have a homogeneous mixture.
Place the minced meat in a container, season to taste and pour the mixture that we have just prepared on top.
Mix well with your hands or with the help of a fork until all the ingredients are integrated.
With the meat mass that we have prepared, form balls for the meatballs and flour.
Fry in a frying pan with plenty of hot oil. Reserve.
Remove a little of the oil from the pan if we see that there is a lot.
In the same oil used to fry the meatballs, poach the finely chopped onion.
Once the onion begins to become transparent add the mushrooms cut into pieces and the peeled prawns. Sauté for 3 or 4 minutes.
Add the fried tomato and give it a couple of turns so that it mixes well with the rest of the ingredients.
Add the white wine and cook 2 or 3 minutes over high heat so that the alcohol evaporates.
Then put the meatballs that we had reserved in the pan or casserole and cook another 5-10 minutes over medium-low heat so that the meatballs are finished and take on the flavors of the sauce.
If you see that the sauce becomes too thick for your taste, you can add a little water in the last minutes of cooking.
