The meatball in blond sauce with onions and mushrooms is a traditional Spanish dish that combines juicy homemade meatballs with a creamy and flavorful sauce, perfect for dipping bread or serving with rice or noodles. This easy recipe is ideal for a family meal or to surprise guests with an authentic homemade taste.
Made with a mixture of pork and turkey, the meatballs are enriched with cream cheese, sandwich bread, and a touch of Serrano ham, giving them a tender texture and delicious flavor. The blond sauce, made with blonde beer, red onion, white and portobello mushrooms, pear tomatoes, and chicken broth, becomes a perfect combination that enhances the flavor of the meatballs.
This recipe is versatile: you can serve it with noodles, potatoes, rice, or simply with good crusty bread. It also allows variations, such as substituting the beer with white wine or adding other mushrooms. Follow the detailed steps and enjoy a comforting dish that everyone will love.
Prep
30 min
Cook
1 min
Servings
2
We grouped all the ingredients together, I chopped the meat at home, but you can ask the butcher shop to do it for you. In the photo I forgot the minced ham.
In a large bowl, add the minced meat and the spoonfuls of cream cheese, mix. Add the parsley, garlic powder, salt and black pepper to taste and mix again. Add the crumbled slice of sliced bread and a splash of milk and mix again.
Add the beaten egg and mix very well so that everything is integrated. Cover with plastic wrap and let it rest for 30 minutes in the fridge. After that time, we take small portions of the dough by hand and shape it. I got 11 units, but it will depend on the size.
Put a large pot on the fire with a generous splash of oil and when it is hot we add the meatballs and brown them on all sides, one minute on each side, just enough for them to take on color. Take it out and place it on a plate covered with kitchen paper so that it absorbs excess oil. We booked.
Let's go with the sauce, for this we group all the ingredients. Cut the onion into julienne strips and the mushrooms into cubes. Peel and chop the tomatoes.
In the same pot where we browned the meatballs, we are going to poach the onion together with a little salt and the garlic powder over medium heat for 10 minutes. Add the two types of mushrooms and let them cook for 5 minutes. Add the tomatoes, along with the dill and a couple of strokes of the black pepper grinder and leave it on the fire for 10 minutes, stirring from time to time.
Pour in the beer and cook over high heat for a couple of minutes so that the alcohol evaporates. Add the chicken stock and cook over medium heat for about 25 minutes. Remove from the heat and grind well so that there are no lumps left.
Put the sauce back on the fire and heat for a couple of minutes, add the meatballs and cook over medium-low heat for about 40 minutes.
We already have our meatballs ready!!! You can accompany them with some fried potatoes, but don't forget that the bread is as good as the meatballs. Hope you like them!!
