With the amounts of the list of ingredients and preparing the meat balls more or less the size of a nut will be approximately 30 meatballs.
| 🚻 Low Difficulty | 🕘 | 🍵 | 🤯 |
| Ingredients to make pork meatballs to the cream: |
| 500 gr of pork and veal meat. 2 purple onions. 50 gr of fresh bread (with crumb). 300 ml of white wine. 300 ml of chicken broth. 400 ml of cream for cooking. Oil. Salt. |
| ADDITIONAL CHARACTERISTICS: Ideal accompany with red wine |
Ingredients to make pork meatballs to the cream:
2. 1. Lets start preparing the mixture. We chop very often, by hand or with the help of the chopper, garlic, chives and bread and beat the eggs. We put the minced meat in a large bowl, add the ingredients that we just prepared and mix well. 2. We already have the base of the recipe, the meatballs. Now with our hand or helping us with a spoon we will form meat balls. Personally I do not like very large and I usually prepare them more or less the size of a nut, they become much better inside. If we spend very large, it is easy for us to be miscondatized. 3. We fry the meatballs in abundant oil. We are interested that the oil is not very hot so that we are not very fast on the outside and we are raw inside. We let the meatballs gradually cold and when we are doaditas we take them out of the pan and leave them on absorbent paper to release the excess oil. Meanwhile we are going to prepare the sauce. 4. In the pot or tarta where we will finish preparing this recipe we put a splash of oil (which covers the bottom of the pot), chop the onion in julienne and put it to cook over medium heat. 5. When the onion is brown we add the white wine and the broth, we put over high heat and when it breaks to boil we go down soft heat and let cook for about 10 minutes until the sauce is reduced in half more or less.6. Add the cream, a pinch of salt and stir the sauce well. We incorporate the meatballs and let it cook over low heat until the sauce thickens (30 – 40 minutes) removing from time to time carefully. Once we have the sauce with the desired thickness, sprinkle with a little fresh parsley and ready to eat.
3. You can find this and many more recipes, explained step by step and with photos on the OMI blog.
