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Meatballs with carrot sauce

The meatballs at home they like both children and older and these meatballs with carrot sauce allow us to incorporate Vegetables to the recipe without them even noticing. As everything is crushed there is a very rich creamy sauce that is eaten perfectly with meatballs.

It can be made both with beef, pork or turkey or chicken meatballs. I usually prepare home-made meatballs, but under the circumstances we are, I didn’t find minced meat and had to settle for some pre-made meatballs from the supermarket. This time I did it with turkey and chicken meatballs and the truth is that despite noticing that they were harder than those that I make by hand was a very rich recipe.

If you use supermarket meatballs, which as I tell you are usually more compact, the last step you can do it by introducing the meatballs into the jar so that they are mixed and finished with the sauce. But if they are homemade, it is preferable to pour the sauce over the meatballs in a frying pan or casserole and have just done so, but we run the risk of getting rid of us.

Meatballs with carrot sauce
Delicious combination of meat and vegetables that we can taste as plate or lid.

Author:
Cuisine: Spanish
Type of recipe: meat
Rations: 3-4
Preparation time:
Cooking time:
Total time:
Ingredients
  • 40 gr. olive oil
  • 60 gr. onion
  • 50 gr. leek
  • 120 gr. carrot
  • 150 gr. white wine
  • 250 gr. chicken broth
  • 18 turkey chicken meatballs (or the ones you like)
  • chopped parsley
  • Salt
  • Preparation
    1. Pour the oil into the jar and heat 2 minutes, temperature 120ºC, speed 2.
    2. Add clean and chopped onion, leek and carrot. Schedule 7 minutes, temperature 120ºC, speed 1-S.
    3. While making the vegetable in the Mycook, in a frying pan with little oil lightly fry the meatballs until golden brown. Book.
    4. After that time chop the vegetable 15 seconds at speed 5.
    5. Then add the white wine and cook 2 minutes, temperature 120ºC, speed 3,without the dispenser stopper to evaporate the alcohol.
    6. Then add the chicken broth and schedule 3 minutes, temperature 120ºC, speed 5.
    7. Place the mixing paddle on the blades.
    8. Finally it only remains to insert the meatballs into the jar carefully and schedule 3 minutes, temperature 100ºC, speed 2.
    9. Serve sprinkled with a little chopped parsley.
    Notes
    I make the step of frying the meatballs because I like that the meatballs are golden, but if you don’t mind you can skip this step and add them directly to the jar at the end of the recipe lengthening the cooking time.

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