Meatballs

These meatballs are perfect for any party, appetizer, or even as a main dish served with salad, spaghetti, or rice.
They can be made in advance and frozen, making them a convenient staple.

Neuza Costa

19 May, 2023

Ingredients:

• 1.2 kg (2.6 lbs) lean stewing beef, cut into pieces
• 100 ml (3.38 fl oz) olive oil
• 1 large onion, chopped
• 4 garlic cloves, chopped
• 2 bay leaves
• A piece of bacon rind
• 100 g (3.5 oz) bacon, cut into pieces
• 100 g (3.5 oz) meat chorizo, cut into pieces
• 3 carrots, cut into pieces
• 100 ml (3.38 fl oz) tomato pulp
• 200 ml (6.76 fl oz) white wine
• 150 g (5.3 oz) butter
• 200 g (7 oz) type 55 wheat flour, without yeast
• 500 ml (16.9 fl oz) milk
• Chopped parsley
• Lemon juice
• Nutmeg
• Salt
• Pepper
• 1 l (1.05 qt) homemade meat and vegetable broth
• 2 eggs
• Bread crumbs
• 1 l (1.05 qt) oil for frying

Instructions:

1. In a large pot, heat the olive oil, onion, garlic, bay leaves, bacon rind, chorizo, and bacon.
   Cook until everything is golden brown.
2. Add the beef to the pot.
   Season with a little salt and pepper.
   Cook until the meat browns.
3. Add the tomato pulp, carrots, white wine, and broth.
   Cover and cook for 1 hour.
   Once the meat is tender, remove from the heat.
4. Cut the meat into pieces.
   In a food processor, blend the meat, carrots, bacon, and chorizo.
   Reserve the mixture in a bowl.
   Also, reserve the cooking broth.
5. In a large pan, melt the butter.
   Stir in the flour until well combined, then add the cooking broth and mix well.
   Next, stir in the milk.
   Add the minced meat mixture and mix well.
   Season with nutmeg, lemon juice, and chopped parsley.
   Cook until the mixture begins to pull away from the pan.
   Let the mixture cool a bit, then refrigerate for 3 to 4 hours until thoroughly chilled.
6. Once the mixture is cold, shape spoonfuls of it into balls.
7. Beat the eggs in a deep plate.
   Dip the balls into the beaten egg, let the excess drain off, then roll them in bread crumbs.
8. Heat the oil in a frying pan.
   When it's hot, fry the meatballs until golden brown.
   Remove them from the pan and drain on absorbent paper.
   If you're not frying all the meatballs at once, they can be frozen for future use.

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The IntenseFlavour team wishes you a bon appetit!