Recipe courtesy of Can Vilaro
Meatballs and Mushroom Sauce
- Level: Easy
- Yield: 8 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 680
- Total Fat
- 51
- Saturated Fat
- 17
- Carbohydrates
- 16
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 39
- Cholesterol
- 158
- Sodium
- 890
- Total: 1 hr 45 min
- Active: 1 hr 10 min
Ingredients
Sauce:
Olive oil
2 onions, finely chopped
1/2 liter (2 cups) vegetable stock
400 grams (about 1 pound) tomatoes, blended or crushed
250 grams (about 8 ounces) mushrooms
150 grams (about 5 1/2 ounces) peas
2 bay leaves
Almonds, garlic and hazelnuts, crushed together with a mortar and pestle
Meatballs:
2 kilograms (about 4 1/4 pounds) ground meat (pork and beef)
1 egg, beaten
3 slices bread, soaked in milk
Salt and freshly ground black pepper
Salt and freshly ground black pepper
All-purpose flour, for coating
Olive oil
Directions
Special equipment:
a mortar and pestle- For the sauce: Heat some olive oil in a heavy pot. Add the onions and cook, stirring occasionally, until golden.
- Add the stock, tomatoes, mushrooms, peas and bay leaves. Cook over low heat for 30 to 45 minutes.
- For the meatballs: Meanwhile, Mix the meat together with the egg, soaked bread and some salt and pepper. Shape into meatballs and then roll in flour.
- Fry the meatballs in some olive oil in a skillet, then transfer to the sauce.
- Add the crushed almond mixture to the sauce and cook for an additional 10 to 20 minutes.