Albóndigas en Salsa

Instructions

1. Step 1

   Combine the breadcrumbs and milk in a mixing bowl. Let the panade stand until the liquid is absorbed.

   Timer: 5 min (fixed)

   Cookware: mixing bowl

2. Step 2

   Add the beef, pork, egg, half the garlic, parsley, paprika, 1 ¼ tsp (8 gr) of the salt, and black pepper to the panade. Mix just until evenly combined.

   Cookware: mixing bowl

3. Step 3

   Spread the flour on a plate. Shape the mixture into 24 meatballs, roll them lightly in the flour, and discard any excess flour left on the plate.

   Cookware: plate

4. Step 4

   Heat the olive oil in a large deep skillet over medium heat. Brown the meatballs in batches, turning carefully, then transfer them to a clean plate.

   Timer: 10 min (fixed)

   Cookware: large deep skillet, plate, tongs

5. Step 5

   Reduce to low heat. Add the onion, carrot, and remaining garlic to the skillet and cook until softened, stirring occasionally.

   Timer: 8 min (fixed)

   Cookware: large deep skillet, wooden spoon

6. Step 6

   Pour in the white wine and scrape up the browned residue. Simmer over medium heat until the wine has reduced by about half.

   Timer: 3 min (fixed)

   Cookware: large deep skillet, wooden spoon

7. Step 7

   Stir in the crushed tomato, chicken stock, bay leaf, and remaining ⅝ tsp (4 gr) of salt. Bring to a gentle simmer over medium heat, then cook uncovered on low heat.

   Timer: 10 min (fixed)

   Cookware: large deep skillet, wooden spoon

8. Step 8

   Return the meatballs and their juices to the skillet. Cover and simmer on low heat until the meatballs reach 71°C internally and the sauce thickens, then discard the bay leaf.

   Timer: 20 min (fixed)

   Cookware: instant-read thermometer, large deep skillet, tongs