NNutriGo
ID
spanishutama· 4 servings

≈759 kkal · P 24.4g · L 27g · KH 105.6g (per recipe, TKPI estimate)

Bakso Spanyol Saus Tomat

Spanish Meatballs in Tomato Sauce

Bakso Spanyol Saus Tomat
Photo: Rocky Masum This work was made by Masum-al-Hasan Rocky and released under the license(s) stated below. Please feel free to use it for any purpose as long as you credit Masum-al-Hasan Rocky as author and follow the terms of the chosen license. If you use this work outside of the Wikimedia projects, I would very much like to get a note from you. Thanks!, CC BY-SA 4.0 · wikimedia-commons

Ingredients

  • 500 g ground pork and beef mix (50/50)
  • 100 g fresh breadcrumbs
  • 60 ml whole milk
  • 1 large egg
  • 2 garlic cloves, minced
  • 2 tbsp fresh parsley, finely chopped
  • 1 tsp smoked paprika (pimentón)
  • 1/2 tsp ground cumin
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 60 g all-purpose flour (for dusting)
  • 120 ml extra virgin olive oil (for frying)
  • 400 g canned crushed tomatoes
  • 150 ml dry white wine
  • 200 ml beef or chicken stock
  • 1 bay leaf

Instructions

  1. 1Soak breadcrumbs in milk for 5 minutes until softened.
  2. 2In a large bowl, combine meat, soaked breadcrumbs, egg, garlic, parsley, smoked paprika, cumin, salt, and pepper. Mix thoroughly with hands until sticky.
  3. 3Form mixture into 3 cm diameter balls. Lightly dust each in flour, shaking off excess.
  4. 4Heat olive oil in a wide heavy pan over medium-high. Fry meatballs in batches until browned on all sides, about 4 minutes. Remove and set aside.
  5. 5Discard excess oil, leaving 2 tbsp. Deglaze pan with white wine, scraping up browned bits.
  6. 6Add crushed tomatoes, stock, and bay leaf. Simmer 5 minutes.
  7. 7Return meatballs to sauce, cover, and simmer gently 20 minutes until cooked through.
  8. 8Remove bay leaf. Adjust seasoning. Serve hot with crusty bread or rice.

Source: llm-generated