Ingredients (2 persons):

• For the meatball dough
• 350 g beef
• 125 g of Iberian pork needle
• 90 g chopped chives
• 2 dashes of extra virgin olive oil
• 1 egg
• 2 cloves garlic, minced
• 5 g chopped parsley
• 1 tablespoon bread crumbs
• 1 pinch of bread crumbs
• 1 dash of whole milk
• Salt and pepper
• For the carrot sauce,
• 2 cloves garlic, minced
• 400 g chopped carrot
• 1 kg. chopped chives
• 2 tablespoons extra virgin olive oil
• 1/5 l. oloroso wine
• 1 l. of broth

Elaboration of the recipe Meatballs in sauce:

For the carrot sauce:

Sauté the chives and garlic Add the carrot and continue to sweat for another 5 minutes. Deglaze with the oloroso wine. Reduce to dry and moisten with the water and broth.

Cook until the texture of the carrot is visible, grind with a blender or potato masher .

Salt to taste.

For the meatball dough:

Sauté the spring onion in a pan with the olive oil until it is well sweaty, but without color .

In a bowl put all the ingredients The beef, pork, pork needle, egg, egg yolk, chopped garlic, bread crumbs, parsley, drained bread crumbs and previously sautéed onion. We will knead with our own hands until everything is well integrated, add salt.

Form small meatballs Place the flour in a tray and with the palms of your hands touch the flour, clap your hands to remove the excess and roll the meatballs.

Fry in very high temperature olive oil so that it creates a crispy crust on the outside and are raw on the inside .

Place the meatballs in the sauce and heat thoroughly. break one of them, check the cooking point and at the end bind with a drizzle of olive oil.