Spanish Poor Man's "Meatballs" in Onion Sauce | Repápalos Extremeños

By Spain on a Fork · 30 min

Ingredients

Instructions

1. In a large bowl, beat the eggs with the grated garlic, chopped parsley, salt and pepper. Stir in the panko and press the mixture into a paste-like texture.
2. Shape the mixture into balls about the size of a golf ball. If too wet, add more breadcrumbs; if too dry, add some beaten egg.
3. Heat the olive oil in a large frying pan over medium heat.
4. Fry the meatballs in a single, evenly spaced layer for 6 to 8 minutes, until golden all over. Remove and set aside.
5. In the same pan over the same heat, cook the chopped onion and chopped garlic, stirring constantly, for about 3 minutes until the onion is slightly translucent.
6. Stir in the flour for 2 minutes, then add the white wine and thyme and simmer for 3 minutes until the alcohol has cooked off.
7. Stir in the vegetable broth and cook, stirring gently, for about 5 minutes until the sauce is slightly creamy. Season with salt and pepper.
8. Return the meatballs to the pan in a single layer, turning each one to coat in sauce, and simmer for 2 to 3 minutes.
9. Place the meatballs in serving dishes, spoon the onion sauce over them and sprinkle with chopped parsley.

Summarized from Spain on a Fork's video. Watch it for the details.

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