Resisting good meatballs is a complicated task. What is not complicated is to take the bread at the ready and conscientiously dip a sauce that is up to the task. Classic where they are from our kitchenthis recipe is infallible for all kinds of meatballs, be they chicken, beef, turkey or pork.
We have also made them with zucchini and other vegetables, and we assure you that the result of this sauce is so worth it that you will take advantage of this very easy meatball sauce to smear and season other preparations.
The only secrets that are expected in it is that we use a good meat broth to give it substancethat we reduce the alcohols that make it up well and, above all, that we bind it in such a way that it is dense but without being heavy.
From there, to succeed with this sauce for meatballs that you will have ready in just 20 minutes and that will turn any of your boleos into a holiday. In addition, you can freeze what you have left over and have it as a remnant for when you might need it.
Finely chop the onions into 5×5 mm squares. The finer we chop them, the faster the poaching will be. Sauté the garlic over medium heat with a splash of olive oil, add the onion and leave to fry together for about 20 minutes over medium heat, until they take on color, but without burning.
Add the brandy and white wine, let the alcohol evaporate and cut them in half. When they have concentrated the flavor and aromas, add the meat broth, bay leaf, pepper and salt and let it cook for 10 minutes over medium heat while it continues to reduce.
Remove the laurel, grind with a blender or a turmix, strain the sauce and bind it with a little cornstarch diluted in water. When the sauce is ready, if we have made the meatballs at the same time, let them cook over low heat in it for 15 minutes.
Also, as an extra trick, if we make the meatballs at the same time as the sauce, we can poach the onion and garlic in the same pan that we have marked the meatballs.
With what to accompany the meatball sauce
It goes without saying that the best way to accompany this sauce is with some good meatballs, but the real trick is to have made some meatballs relatively large and juicythat allow the sauce to finish cooking, regardless of the meat chosen.
Although the sauce is versatile, it goes much better with beef or chicken meatballs, or with those have a mix of meats, such as veal and pork —to take advantage of this fatty point—, although any recipe is perfect to get the most out of this sauce.
Solac BA5606 Pro 1000 – 1000W hand blender, Anti-splash rod blender, Ice crusher, Includes measuring cup, Various speeds and Turbo function, INOX, Ergonomic, Black, BPA free
Once gone, as in so many other main dishes, we could accompany our meatballs with a little white rice, with some pasta or simply with a fries escort in cubes or with a green salad.
In DAP | The best meatball recipes from Directo al Paladar. #meatballday
In DAP | 43 recipes for meatballs in sauce, juicy and easy