Meatballs in Madrid-style onion-carrot sauce
4 servings
30 minutes
Madrid-style meatballs in onion-carrot sauce are a classic dish of Spanish cuisine rooted in Castilian traditions. The combination of tender meatballs with a rich sauce made from caramelized onions, carrots, and white wine gives the dish depth of flavor. The light sweetness of the vegetables harmonizes with the juiciness of the meat, while flour makes the sauce's texture velvety. In Madrid, such meatballs are served in cozy taverns with a side of fried potatoes or stewed vegetables, creating a perfect balance. This dish evokes a sense of homey comfort and warmth of Spanish family traditions. A suitable treat for a leisurely dinner with a glass of wine!
1
Soak the bread in milk. Combine the minced meat with finely chopped garlic and 1 crushed onion, and mix thoroughly. Add the soaked bread with remaining milk, an egg, chopped parsley, a teaspoon of salt, and mix well again.
- White bread: 30 g
- Milk: 0.3 glass
- Ground beef: 500 g
- Garlic: 2 cloves
- Onion: 3 heads
- White bread: 30 g
- Milk: 0.3 glass
- Chicken egg: 1 piece
- Parsley: to taste
- Salt: to taste
2
The prepared minced meat can be placed in the refrigerator while preparing the sauce. In a wide pot, heat 3-4 tablespoons of olive (or sunflower) oil. Add 2 finely chopped large onions and sauté for about 10 minutes, stirring frequently. Then add the pre-peeled and thinly sliced carrots, 2 tablespoons of flour, mix, and sauté for another 10 minutes. Pour in 2 cups of water, wine, add 1.5 teaspoons of salt, and let it cook for about 10 more minutes, stirring constantly until the sauce thickens slightly. Remove from heat and let cool. Then blend the contents of the pot until smooth.
- Olive oil: to taste
- Onion: 3 heads
- Carrot: 2 pieces
- Wheat flour: 2 tablespoons
- Dry white wine: 0.5 glass
- Salt: to taste
3
Roll the minced meat into balls the size of a walnut. Coat them in flour so they are covered with a thin layer. Heat olive (or sunflower) oil in a deep skillet, add the meatballs, and fry for about 5 minutes, turning frequently over high heat. Then transfer the meatballs to a baking dish and pour sauce over them. Place the dish in a preheated oven at 180 degrees for 15 minutes.
- Ground beef: 500 g
- Wheat flour: 2 tablespoons
- Olive oil: to taste
4
Serve the meatballs in sauce hot, with a side of fried potatoes or stewed vegetables.
- Salt: to taste