- 200 g of minced beef
- 200 g of minced pork
- 1 clove of garlic
- Chopped parsley
- 1 bag of catalan seasoning mixture
- 1 egg
For the sauce:
- Olive oil
- 100 g of onion
- 2 carrots
- 2 tablespoons of fried tomato
- 200 ml of white wine
- 25 g of flour
- 500 ml of broth
- 1 clove
Start peeling, washing and chopping the onion and the carrot. It is not necessary to cut very small pieces. Put a little oil in a pan and when it is hot, toss the onion and the carrot. When the onion is a bit browned, add the flour and stir with a spoon leaving it roasting for a few seconds and add the broth and the white wine. If you don't have broth, you can use water. The broth will enhance the dish for sure. We also incorporate the tomatoes, the cloves and the salt and pepper to season.
Defoam when it starts to boil and let it cook for 50 minutes.
In a mortar we will crush the ingredients of the catalan seasoning mixture until there is a homogeneous dough and add it to the minced meat.
Chop the garlic, without the sprout, very small and together with the parsley and add it also to the meat. Beat the egg and a pinch of salt and pepper. This will allow us to mix everything that will be the base of our meatballs.
Make balls, as big a desired, and flour them. We will remove the excess and fry them in hot oil. Reserve it.
Finish by straining the sauce and let the meatballs cook in it over low heat for 45 more minutes.