Gay Dogging Northeast

SOBRASADA STUFFED MEATBALLS IN SAUCE

for 4 or 5 people

Ingredients:
To marinate the meat:
500 g. of minced beef and pork 1 garlic


Parsley Pepper

1 egg 1 tablespoon bread crumbs 1 teaspoon salt

Flour for hands to form
meatballs meatballs
Filling:
Tranchetes
Sobrasada

For the sauce: 2 garlic

80 g. carrot, peeled and chopped 100 g.
clean and chopped leek
30 g. olive oil white wine
g.de
50 500 g.
water 1 beef bouillon cube Salt


Saffron ground pepper PREPARATION



-introduce the cup garlic and parsley, 5 sec. vel. 5. Down with the spatula which has remained in the vessel walls.
-Add ground beef, bread crumbs, salt, pepper, and egg, 5 sec., Vel.5. Remove to a bowl.
FILLING:
tranchete He partly into 4 pieces and put up a little bit of spicy sausage, close up into a ball. Flour hands and take ground beef, cheese, put the ball in the center and form the meatball. So to end all meat.
-Place the meatballs into the basket and set aside.
SALSA:
-Add the carrot, leek, garlic, and oil, 6 sec., Vel. 5, down with the spatula all that is left on the walls and lid. Then 8 min., Temp. varoma, vel. 1.
-Add wine, beef pad, water, saffron, pepper, and salt, blend 30 sec., Vel. 7. Down what is left on the walls and lid. Place the basket into the vessel, 25 min., temp. varoma, vel.2.
-When finished remove the basket and pour it into a pan, pour the sauce over the meatballs, and put the fire
to a boil for 5 min.

; Ingredients

; Tranchete split into four pieces

With

sobrasada

, Locked in a ball

; ; Since the scepter of the meat to make the meatball

stuffed dumplings in the basket within the vessel

; meatballs in the pan ready to set fire to a boil

Meatballs in the dish straight to the table


I CAN ENSURE THAT ARE delicious. ENJOY!




traditional preparation-We will put beef in a bowl and pour the garlic and finely chopped parsley, egg, bread crumbs, salt and pepper, join everything.
FILLING:
tranchete He partly into 4 pieces, and put up a little bit of spicy sausage, close up into a ball. Flour hands and take ground beef, cheese, put the ball in the center and form the meatball. So to end all meat.
SALSA:
-Heat oil in a skillet and fry just a little meatballs, remove them and put them on paper towels to absorb the fat sublime. Put them in a pan.

"In the same pan with a little oil, lay the two sheets garlic, carrot finely game, and chopped leek, sauté until well blended. Add wine, beef pad, water, saffron, pepper, and salt and cook for 5 minutes and blend in a blender (which is all well beaten). Pour the sauce over meatballs, and put the fire for 15 minutes (stir occasionally so it does not paste). If you want the sauce a little soupy add more water.