I would say that meatballs are not as fashionable as in other times; Maybe they seem too laborious in these times of immediacy, but these meatballs in carrot sauce , in addition to being succulent, are made in no time if you get the whole family to help. And also forming the meat bars will give you the zen moment of the week. I swear on Snoopy.

Meatballs are one of many inventions to take advantage of leftovers, everything must be said, that it is not necessary to prepare them with beef tenderloin, that with less noble meats they are fetén and you can put sausage remains, without going any further. Like all casseroles, they can be made in large batches, as you like, and frozen for a rainy day as the Anglo-Saxons say. That it is fashionable to cook one day for the whole week. And no, I will not pronounce the name of this activity in English. It's what my grandmother used to do, cook for the week, look how modern it was.

The recipe is from Martín Berasategui , quality guarantee. It requires the use of a good meat broth; If you use it homemade, better than better. And if it is a concentrated fund, I won't even tell you anymore.

Revol round porcelain plates and De Buyer stainless steel spoon


For the meatballs:

  • 100g onion
  • 100 g of leek
  • 40 ml of extra virgin olive oil
  • 750 g minced beef
  • 250 g of chopped Iberian pork garter
  • 20 g egg yolk
  • 50 g whole egg
  • 1 tsp. dried garlic or garlic salt
  • A few sprigs of chopped parsley
  • 1 slice of crustless bread, dipped in a little milk
  • Flour to coat
  • Salt and pepper

For the carrot sauce:

  • 2 chopped onions
  • 20 g of crushed garlic
  • 50 ml of extra virgin olive oil
  • 500 g of carrot cut into cubes
  • 500 ml of sweet white wine (muscatel, white port, etc.)
  • Meat broth, the one that admits
  • Salt

Revol round porcelain plates and De Buyer stainless steel spoon


  1. We put the bread in the milk so that it soaks up.
  2. Finely chop the onion and leek. Sauté in olive oil until transparent. We drain them from the oil.
  3. Put all the ingredients for the meatball dough with the sauce in a salad bowl and mix well until a soft but consistent dough is formed.
  4. We form balls the size of a walnut, coat in flour and fry in olive oil until golden on the outside. We booked.
  5. For the sauce, chop the onion. We can pass it through the microwave to remove the vegetation water, for at least 10 minutes at maximum power until it begins to be transparent. We transfer it to a frying pan with the bottom covered in olive oil and finish poaching it.
  6. Add the crushed garlic, stir it a few times and add the chopped carrot and white wine. We evaporate all the wine.
  7. Add the broth and cook for half an hour or whatever is necessary for the carrots to be tender. Blend with a blender to obtain a more or less fine sauce. We salt to taste.
  8. We put the meatballs together with the sauce and give them a last 10 minutes of boiling. It is convenient to let the stew rest until the next day so that the flavors settle.

The mixture of sweet wine with the sweetness of the carrots gives a wonderful point to the sauce of these meatballs. To dip bread without stopping.

Author of the recipe: Miriam from The Winter Guest
Claudia Ferrer


Carmen said:

1 huevo L (el mío pesaba 52g) y una yema de huevo L (20g clavados).

Anabel said:

Podéis dar una equivalencia en unidades en en vez de gramos para los huevos ?? Gracias

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