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For the Meatballs:

  • Black ground Pepper
  • 2 slices of square loaf
  • 1 glass of milk
  • ½ kg. Mixed minced meat
  • 4 garlic cloves
  • Parsley
  • 1 egg
  • Flour
  • Salt

For the sauce:

  •  2 onions
  • Olive oil
  • 2 carrots
  • Peas
  • Sauce of tomato
  • White wine


We put to soaking in the milk 2 slices of square loaf. And while we puncture all the ingredients.

In a bowl we join the minced meat, the salt, the black ground pepper, the garlic cloves, the parsley, the egg and the “squeezed” square loaf. We mix well everything and do the meatballs. We flour them and fry them in a frying pan with abundant warm oil.

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Later we will do the sauce.

In a pot, and taking advantage of the oil of frying the meatballs (not quite, only that covers the surface of the pot) we gild the onion and the carrot.

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Once gilded, we add the meatballs and 2 glasses of white wine, and allow that it should reduce to low fire (5-10 min. aprox.).

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When the sauce has diminished, we cover the meatballs with water. We lead to boiling and add the peas (quantity to the taste) and try salt.

We put a bit of sauce of tomato in order that it takes color and flavor.

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When the sauce thickens it will be ready (we can add a teaspoonful of flour or Cornflour to help to thicken).

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We use accompanied as fried potatoes or rice in white.


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