INGREDIENTS:
3/4 kg of ground beef
1 medium apple
1 egg
olive oil
flour
1 onion
1 garlic
parsley
salt and pepper
1 glass of dry sherry
Avecrem 1 bouillon cube (opcinal)
PREPARATION:
Peel and finely grate the apple. In a bowl, mix well the meat, chopped twice, along with the grated apple, an egg, salt and pepper.
In a coffee cup lined with flour, to be forming medium sized balls with the meat mixture. Then fry the meatballs in plenty of oil, escurriéndolas fine, once fried.
In the same pan fry the meatballs, having previously removed most of the oil (leaving a tablespoon or so), saute the onion very finely chopped. When almost transparent, add the meatballs and a few laps.
Then, add the glass of sherry, salt to taste, if necessary, add the crumbled stock cube and let simmer for ten minutes or so. If necessary, add water to keep the meatballs without sauce.
Note:
Since this dish keeps well, can you make more interest amount for a dish we solved within days.
3/4 kg of ground beef
1 medium apple
1 egg
olive oil
flour
1 onion
1 garlic
parsley
salt and pepper
1 glass of dry sherry
Avecrem 1 bouillon cube (opcinal)
PREPARATION:
Peel and finely grate the apple. In a bowl, mix well the meat, chopped twice, along with the grated apple, an egg, salt and pepper.
In a coffee cup lined with flour, to be forming medium sized balls with the meat mixture. Then fry the meatballs in plenty of oil, escurriéndolas fine, once fried.
In the same pan fry the meatballs, having previously removed most of the oil (leaving a tablespoon or so), saute the onion very finely chopped. When almost transparent, add the meatballs and a few laps.
Then, add the glass of sherry, salt to taste, if necessary, add the crumbled stock cube and let simmer for ten minutes or so. If necessary, add water to keep the meatballs without sauce.
Note:
Since this dish keeps well, can you make more interest amount for a dish we solved within days.
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