Beef and pork meatballs in carrot sauce
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 80 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Nut-free and 6 more Indicative dietary requirements
View full classification 23 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Add to a menu- Minced beef 600 g
- Minced pork 150 g
- Spring Onion 120 g mixture and 120 g sauce 240 g
- Garlic 6 g mixture and 6 g sauce 12 g
- Egg 1 without shell 50 g
- Egg yolk 1 18 g
- Breadcrumbs 10 g
- Bread crumb 45 g
- Milk 60 ml 60 g
- Plain flour thin coating 30 g
- Extra virgin olive oil 20 g sauce, 10 g mixture and 30 g browning 60 g
- Carrot 600 g
- Dry sherry 100 ml 100 g
- Beef stock 700 ml, low-salt 700 g
- Parsley 5 g
- Black pepper 0.4 g
- Salt to taste 3 g
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Method
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Chop the spring onion and garlic and thinly slice the carrots. Soften 120 g spring onion and 6 g garlic in 20 g oil for 5 minutes. Add the carrots for 8 minutes, pour in the sherry and boil for 2 minutes. Add the beef stock and simmer for 25 minutes. Blend and set aside.
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While the sauce cooks, soften the remaining spring onion and garlic in 10 g oil for 8 minutes and let cool slightly. Soak the bread in all the milk. Mix the beef and pork with the bread, egg, yolk, breadcrumbs, cooled vegetables, pepper, half the parsley and a pinch of salt.
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Shape about 30 meatballs, roughly 3 cm across. Dust lightly with flour. Brown in two or three batches in the remaining 30 g oil, turning for 5–6 minutes per batch; they will finish cooking in the sauce.
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Transfer the meatballs to the hot sauce and simmer for 12–15 minutes, turning carefully. Check for 70°C for 2 minutes in the centre of one of the largest. Adjust the salt and serve five per person with the remaining parsley.
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