Description
Stewed meatballs are a tasty 2nd course that pleases both grownups and kids: extremely soft, light and yummy, even without the addition of tomato. Exceptional to prepare and serve while still hot as an option to timeless meatballs with sauce, these tender minced meat meatballs conceal within them a component that makes them extremely soft, without the requirement to include excessive fat: raw grated potatoes. Learn how to prepare them in a couple of minutes by following our dish.
Components
500 g of minced beef;
150 g of stagnant breadcrumbs;
40 g grated parmesan (optional);.
2 medium eggs;.
1 potato;.
1 onion;.
1 carrot;.
1 celery;.
1 sprig of parsley;.
2 spoons of flour; dry gewurztraminer to taste; to taste additional virgin olive oil; salt and pepper to taste.
Guidelines
Soak the crumbs of the stagnant bread in a little milk or water, then squeeze it thoroughly and slice it into little pieces. Integrate it with the minced meat and likewise include the eggs and parmesan to the mix. Wash a medium-sized potato, ideally floury, peel it with a mandolin and grate it raw. Include it to the minced meat mix and season whatever with salt, pepper and sliced parsley. Produce little meatballs with somewhat dampened hands and keep them aside. Prepare the sauce by browning the sliced veggies with a drizzle of additional virgin olive oil in a pan. Include the meatballs to the sauce and brown them over a high heat, then include some gewurztraminer and await the alcohol to vaporize. Continue cooking the meatballs in a stew over medium heat for 15 minutes, including a little warm water, in which you will have liquified the flour: this will develop a velvety sauce. Serve them hot.
