Meatballs with mushrooms (Albóndigas con setas)
Ingredients for the meatballs: 400 g of ground meat
(50% lean pork meat & 50 beef meat); 20 g of finely ground
breadcrumbs; 2 garlic cloves, cut into small brunoise; 2
eggs; half glass of white wine; salt, black pepper, nutmeg,
and parsley.
Ingredients for the sauce: 400 g of assorted mushrooms
(fresh or canned); 1 small onion; 2 bay leaves; 1 stock
cube; 1 glass of white wine; 200 ml of stock (or same
amount of water with a stock cube); salt & pepper.
Preparation: Mix the ground meat, the garlic, the parsley,
the salt and the breadcrumbs in a bowl to get an
homogeneous mass that will be kept in the fridge for a
couple of hours. Next, start to form the meatballs and
dredge them in flour, not excessively, before they are fried
in a pan with some oil and reserve.
Later, fry the onion in a casserole on a medium fire, and
once has softened, season to taste, and add the meatballs,
the stock, the wine and the bay leaves; stir the ingredients,
and let simmer for an hour (if you use canned mushrooms,
add them 10 minutes before the conclusion of the recipe).