Description
Meatballs - everyday dish, but I want to show how you can change the flavor and texture is known to all the dishes, changing a little sauce and garnish. In Spain this dish is called "Albondigas de carne con sepia" (meatballs with cuttlefish)
Ingredients
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Meat
1 kg
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Bread
100 g
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Onion
3 piece
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Chicken egg
1 piece
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Spices
-
Vegetables
1 kg
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Seafood
2 piece
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Dry white wine
0.5 cup
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Flour
100 g
Cooking
To combine meat with seafood it seems unusual, but here they complement each other.
Prepare the stuffing for meatballs: pork and beef mince mixed with soaked in milk stale bread, add the spices, salt, egg. Nutmeg and the pine nuts give the dish an unusual spicy flavor. If the stuffing is dry, add little milk, knead well and leave for 15 minutes.
Cut the vegetables, fry onions, carrots, then pepper, zucchini, tomatoes, add Sepia, wine - sweat.
Stuffing a good beat, and cut into balls, about 50g each, roll in flour.
To the vegetables add the water, boil
Fry meatballs in hot oil, put in the prepared sauce and allow to writing a rolling boil 20 minutes on low heat.
The finished meatballs to serve with sauce and vegetables.
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