Preparation Time
90 minutes
Note
Do you want to make the most of whole eggs and leave nothing unused? This recipe is perfect: the yolks make the meatballs softer and juicier, while the whites can be used to prepare some Cuban meringues that will be the ideal dessert. Food and dessert in one preparation!
Ingredients
For the meatballs (14 medium meatballs):
- 450 g of ground beef
- 250 g of minced pork meat
- 2 egg yolks
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 pinch of cumin
- Salt and pepper to taste
- Wheat flour (for coating)
- Oil for frying
For the sauce
- 2 cloves of garlic
- ½ onion
- 1 strip of red pepper
- Fried tomatoes to taste
- ½ cup of beef broth (or water)
- 3 tablespoons of olive oil
- 2 tablespoons of white wine or beer
For the little meringues
- 2 egg whites
- 4 level tablespoons of white sugar
Instructions
For the meatballs
- In a bowl, mix the beef and pork.
- Add the spices, salt, and egg yolks. Mix well with your hands until fully combined.
- Forms medium-sized balls.
- Dust them lightly with flour (do not use egg, just flour in the palm of your hand to coat them).
- Fry the meatballs in plenty of hot oil until they are golden brown.
- Drain them on paper towels and set aside.
For the sauce
- In a frying pan or deep pot, heat the oil and sauté the garlic, onion, and bell pepper (finely chopped) for 5-10 minutes until they soften.
- Add the fried tomato and sauté for a couple more minutes.
- Add the wine or beer and let the alcohol evaporate.
- Pour in enough broth (or water) so that the meatballs float without being completely submerged. At this point, you can add chopped carrots, peas, raisins, corn, or olives to enrich the sauce.
- Cook over medium heat, covered, for 5 minutes.
- Carefully add the meatballs so they don't break. Cook, covered, for 10 more minutes.
- Uncover and allow the sauce to reduce if you prefer it thicker, stirring gently to prevent sticking.
For the little meringues
- Preheat the oven to 100 °C (top and bottom).
- Beat the egg whites until stiff peaks form (you can use a hand whisk or an electric mixer).
- When they are stiff, gradually add the sugar while continuing to beat until they become shiny and form firm peaks.
- Place parchment paper on a tray and shape the meringues using a piping bag, a spoon, or even with your fingers, just like our grandmothers did.
- Bake in the center of the oven at 100 °C for 1 hour.
- Take them out of the oven: even if they're a little sticky, they will harden as they cool.
Servings
4 people