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Iberian pork meatballs with pine nuts
(La Yensula)

INGREDIENTS FOR THE MEATBALLS:

  • 1 Kg. Iberian pork fillet
  • 1 egg
  • Salt
  • 1 clove of garlic, parsley and white wine for the paste.
  • 8 pine nuts for the meatballs
  • Breadcrumbs to bind the mixture

STEPS

Place all the ingredients in a bowl and mix until well blended and juicy.

Make balls of around 60 grams, add pine nuts to each ball, coat in flour and fry gently. Not too long so you can then add the sauce.

INGREDIENTS FOR THE SAUCE:

  • 1 clove of garlic
  • 1 bay leaf
  • 1 medium onion
  • 60 g flour
  • 1 litre vegetable stock (mild)
  • Parsley
  • Salt
  • 150 g toasted pine nuts

STEPS FOR THE SAUCE:

Sauté the onion and garlic. Add the bay leaf and fry the flour. Add the stock, boil and add salt.

Sieve the liquid. Add 100 grams of pine nuts to the sieved liquid and blend. Boil the sauce along with the meatballs for 15 minutes.

Decorate with the remaining pine nuts, previously toasted, and a few sprigs of rosemary. Serve with scalloped potatoes fried over a low heat and pour the sauce over the meatballs.