Castilla y Leon
Ingredients for 4 people: 350g of minced beef 350g minced pork 1 onion 1 piece of garlic 1 slice of bread (crumbled) parsley 3 spoonfuls of flour 1/2 cup of white wine 1 egg 3/4 cups of olive oil salt 2 sprigs of time
Peel the onion and chop it finely, peel the clove of garlic and chop it in the same way. Heat about 2 spoonfuls of oil in a frying pan and cook the garlic and half the onion until they start to brown. Beat the egg in a bowl as if for an omelette, add all the meat, the fried onion and garlic with its oil, the breadcrumbs, chopped parsley, salt and pepper. Mix everything very well, form the meatballs with your hands and dip them in the flour. Heat the oil in a frying pan and fry the meatballs until they are lightly browned, remove them, dry them and put them in a casserole. Take most of the oil out of the frying pan, leaving about 2 spoonfuls, and cook the remaining onion until it is transparent. Add half a spoonful of flour, stir quickly and add the wine. Mix and pour on to the meatballs. Add 1/2 cup of water and the thyme, cover and cook over a gentle heat for 20 minutes.
Serve with chips or however you like.
Category: Main dish
Cooking time: Less than half an hour
Season: All year roundFind out more about The cuisine of Castile-León