Meatballs to the gardener
This recipe of meatballs to the gardener is a classical of the best home-made cookery traditional. Flesh and vegetables in a big dish very complete.
Ingredients for 4 people
For the meatballs
In this recipe of meatballs to the gardener can substitute the peas and vegetables by a package of menestra or a mix of vegetables frozen.
For the meatballs
- 1/4 kg of flesh hammered of pig
- 1/4 kg of flesh hammered of beef
- Optional: 50 g of bacon of ham or panceta triturados or very hammered
- 3 spoonfuls of grated bread
- 3 spoonfuls of milk
- 1 tooth of garlic very picadito
- Parsley hammered
- Salt (a teaspoonful),pepper grinded and walnut moscada
- Flour for rebozar the meatballs
- Optional: 1 yolk to tie a bit the filler
- 1 average onion
- 2 or 3 teeth of garlic
- 1 leaf of laurel
- 200 gr peas
- 1 carrot
- Optional: 1 green pepper or red
- A glass of broth of chicken (can do it with half tablet of broth)
- 100 ml. Of white wine
- First we mix very very all the ingredients of the meatballs until it remain a very amassed set. We form the meatballs and go through them flour.
- We put to the fire a frying pan with a bit of oil and go them frying giving them the turn so that they gild by equal.
- We remove the meatballs when they are golden and in this same oil (remove a bit if it is too) sofreímos onion, pepper, carrot and garlic hammered with a leaf of laurel.
- When they are pochados, go back to put the meatballs, add the wine and reduce some minutes. We incorporate water and salpimentamos.
- We leave some 20 minutes (or something more, depends of the size of the meatballs) until they are done. We serve with potatoes fritas or purée of potatoes.
In this recipe of meatballs to the gardener can substitute the peas and vegetables by a package of menestra or a mix of vegetables frozen.
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