Medium

Beef and pork meatballs in carrot sauce

Name: Beef and pork meatballs in carrot sauce
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 6 servings
Cuisine: Home-style, Spanish
Ingredients: 600 g Minced beef; 150 g Minced pork; 240 g Spring Onion (120 g mixture and 120 g sauce); 12 g Garlic (6 g mixture and 6 g sauce); 50 g Egg (1 without shell); 18 g Egg yolk (1); 10 g Breadcrumbs; 45 g Bread (crumb); 60 g Milk (60 ml); 30 g Plain flour (thin coating); 60 g Extra virgin olive oil (20 g sauce, 10 g mixture and 30 g browning); 600 g Carrot; 100 g Dry sherry (100 ml); 700 g Beef stock (700 ml, low-salt); 5 g Parsley; 0.4 g Black pepper; 3 g Salt (to taste)

Total time1 h 20 min Preparation and possible waiting 30 min · Cooking 50 min

Preparation and possible waiting: 30 min · Cooking: 50 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings6

Allergens

Cereals containing gluten: Ingredient to check: Breadcrumbs, Bread, Plain flour. Usual composition; check the label or the dough/sauce recipe: Breadcrumbs, Bread. Egg: Ingredient to check: Egg, Egg yolk. Milk: Ingredient to check: Milk. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Bread, Plain flour, Beef stock.

Rating Not yet rated

Juicy meatballs in a smooth carrot and sherry sauce, without tomato.

Jump to steps

30 minpreparation and possible waiting

50 mincooking

6servings

3.429 kcalwhole recipe

572 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h 20 min Preparation and possible waiting 30 min · Cooking 50 min

Preparation and possible waiting: 30 min · Cooking: 50 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Main course 1 to 2 hours Home-style

Allergens

View full classification 21 tags

Diet

Omnivorous

Dietary requirements

Nut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Main course

Meal

Lunch

Preparation

BoilingSautéing

Appliances

CasseroleFrying panBlender

Cuisine

Home-styleSpanish

Season

All year round

Occasion

Everyday menu

Nutrition

High in protein

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Main course

Meal

Lunch

Total time

1 to 2 hours

What you need

Ingredients

Let’s get cooking

Method

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.
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.
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.
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.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.