Albondigas en Salsa

下ごしらえ

材料

作り方

手順

1. 1

   In a large bowl, combine the ground pork, ground beef, bread crumb, milk, egg, minced garlic (for meatballs), chopped fresh parsley (for meatballs), salt (for meatballs), and black pepper (for meatballs).

   約5 分

   調理のヒント： Do not overmix the meatball mixture, as this can make the meatballs tough.

2. 2

   Roll the mixture into small, golf-ball-sized meatballs.

   約10 分

   調理のヒント： Wet your hands slightly to prevent the meat mixture from sticking.

3. 3

   Lightly dust the meatballs with all-purpose flour, shaking off any excess.

   約5 分

   調理のヒント： The flour helps to create a nice crust and also thickens the sauce.

4. 4

   Heat olive oil in a large skillet or Dutch oven over medium-high heat.

   約1 分

5. 5

   Brown the meatballs in batches on all sides until golden. Remove them from the pan and set aside.

   約10 分

   調理のヒント： Do not cook them through, just brown the exterior.

6. 6

   Add the chopped yellow onion and diced red bell pepper to the same pan, adding a little more olive oil if needed.

7. 7

   Sauté until the onion is softened and translucent, about 5-7 minutes.

   約7 分

8. 8

   Stir in the minced garlic (for sauce) and smoked paprika, and cook for another minute until fragrant.

   約1 分

   調理のヒント： Be careful not to burn the garlic.

9. 9

   Pour in the dry white wine and scrape up any browned bits from the bottom of the pan.

   約2 分

10. 10

    Add the crushed tomato, chicken broth, bay leaf, salt (for sauce), and black pepper (for sauce).

    約1 分

11. 11

    Bring the sauce to a simmer, then return the browned meatballs to the pan.

    約2 分

12. 12

    Reduce the heat to low, cover, and simmer for 25-30 minutes, or until the meatballs are cooked through and the sauce has thickened slightly.

    約30 分

    調理のヒント： Stir occasionally to prevent sticking.

13. 13

    Remove the bay leaf before serving.

14. 14

    Garnish with fresh parsley if desired and serve hot.