Peel the hard eggs and chop them along with anchovies, 2 tablespoons of capers and parsley.
| 🚻 4 Diners | 🕘 30m | 🍵 Main | 🤯 Diping Patato |
| Ingredients to make Glazed veal meatballs: |
| 600 grams of pork minced meat 3 egg units 1 pinch of pepper 100 grams of anchovy 1 pinch of salt 1 handful of capers 1 pinch of fresh parsley 1 drop of tabasco 1 jet of sauce perrins 1 Egg unit salsa: ¾ cup of sugar (150 grams) 1 carrot unit 1 jet of vinegar 1 small glass of water 1 red pepper unit 1 tablespoon of maicena ½ onion unit Ketchuo 1 1 meat broth pill unit |
| ADDITIONAL CHARACTERISTICS: Average cost, stew |
Ingredients to make Glazed veal meatballs:
2. Add the meat and beaten egg. Sprinkle with flour and mix with the hands.
3. Sazonar with Tabasco, Perrins salsa, salt and pepper.
4. Form elongated meatballs such as small sausages.
5. Fry them in a pan with hot oil. Reserve heat.
6. Peel the vegetables of the sauce and chop them.
7. Put them in a casserole and add 2 cups of water, the sugar, 2 tablespoons of ketchup, 2 tablespoons of vinegar and the broth pill.
8. Cook over low heat until the vegetables are soft.
9. strain, put on the fire and add 1 tablespoon of cornstarch and remove until it thickens.
10. Add the meatballs and cook for 15 minutes.
11. Let cool and serve accompanied by boiled rice with raisins and pine nuts.
