For the meatballs, I make different sauces but without a doubt, my favorite is that of wine, in this case, Rioja taking advantage of it has been chosen as the best wine in the world, as we told you a few days ago. A fabulous result, which you can not miss. Of course, please invest in wine at least half, because the sauce will thank you.
For 40 units
- Minced beef300 g
- Minced pork200 g
- Garlic clove2
- Fresh parsley twigs2
- Egg L1
- Ground black pepper
- Extra virgin olive oil
- Bread crumbs
- Onion (for the sauce)1
- Garlic clove (for the sauce)2
- Red pepper (for the sauce)1
- Carrot (for the sauce)1
- Leek (for the sauce)1
- Rioja red wine (for the sauce)500 ml
How to make meatballs in Rioja sauce
- Total time2 h
- Elaboration40 m
- Cooking1 h 20 m
In a large bowl, we put the minced meat crumbling it if it is caked. Chop the onion, garlic, and parsley very often and add it. Grate the carrot and beat the egg and add them to the meat. We salt and pepper two tablespoons of breadcrumbs.
Mix everything very well, cover with transparent film and let stand for a while in the refrigerator. While we make the sauce. Sauté the onion, garlic cloves, red pepper, carrot, and leek in a casserole dish with olive oil. Once poached we add the red wine and let the alcohol evaporate.
Add a little water or meat broth, if necessary, and let the whole cook for 40 minutes over medium-low heat. We pass the sauce through the blender or Chinese and put it back to the fire for 10 minutes while we finish with the meatballs.
We take the meat from the meatballs from the fridge. We heat abundant olive oil in a pan. We form balls with our hands and lightly pass them through breadcrumbs. We fry it and let it drain on absorbent paper.
We put the meatballs in the sauce and let the whole cook about 15 or 20 minutes. The meatballs should be served very hot. We can accompany them with fried potatoes, mashed potatoes or something lighter, such as a varied salad.
With what to accompany the meatballs in Rioja sauce
These meatballs in Rioja sauce are an elaborate dish, but worth doing. In my case, what I do is cook lots of meatballs and sauce and freeze them in a taper, so I do the work one day and I have several meals resolved for other days.