Vida Recetas Editorial
Garden-style meatballs are a classic of Spanish cuisine that combines juicy meatballs with a flavorful vegetable sauce. This easy recipe is perfect for a family lunch or dinner, as it is comforting and full of flavor. Made with a mixture of beef and pork, bread soaked in milk, eggs, and a touch of Serrano ham, these meatballs are browned and then simmered in a sauce of onion, peppers, carrot, and zucchini, all flavored with white wine.
The term "a la jardinera" refers to the vegetable garnish cut into small dice that accompanies the meat, creating a complete and balanced dish. It is ideal for those seeking a nutritious and tasty home-cooked meal, and it admits variations such as adding peas or mushrooms to the sauce.
They are traditionally served with white rice or potatoes, and they are also excellent with a fresh salad. Follow this step-by-step recipe and enjoy tender and aromatic meatballs.
Cook
75 min
Servings
8
We put the bread to soak in the milk.
In a large bowl, put the two minced meat pieces. Chop the garlic, onion, green and red peppers and carrot small and add everything to the bowl with the minced meat. With our hands we mix everything. Add the eggs, ham, white wine, drain the bread by squeezing the bread with our hands and crumble on top and mix everything again with our hands.
Put flour in a bowl. With our hands we are making balls with the mixture. We pass one by one through the bowl of flour and move so that it is impregnated on all sides with flour.
Shake off the excess flour and place it in a tray. In a frying pan we put oil and we fry over medium heat until golden brown. We are placing in a pot (we discard the excess oil)
To make the sauce, chop the garlic, onion, peppers, carrots and zucchini. In a large pan we put oil, add the minced garlic, when it starts to brown, add the onion, salt and pepper, let it cook for 5 minutes, add the red and green peppers and the carrot, stir and leave for 5 more minutes.
Add the zucchini, stir and wait a few minutes for it to soften a little. Add the glass of white wine and wait 5 more minutes. Put in a bowl, add the water and grind with an arm blender.
Cover the meatballs with the sauce and cook on medium-low heat, covered, for half an hour, shaking the pot from time to time so that they don't stick together. We serve.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is minutes and the cooking time is 75 minutes.
This recipe is designed for 8 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
