For the meatballs: Poach the chopped garlic and onion in brunoise in a wide casserole which we will later use for the sauce.
Soak the bread in the milk, mix the meats, with the bread, the poached meat, the egg and salt and pepper. We test the point of salt by grilling a piece of the dough and if it is to our liking, we leave rest for an hour in the fridge to settle.
When we already had the sauce and almost the potatoes ready, we ball the meatballs in weights of between 35 and 40 grams, pass them through flour and fry them, draining excess oil on a rack and add them to the sauce.
For the sauce: We chop the vegetables in Spanish (5×5 millimeters) the finer, the faster the poaching. We poach them in the pan where we cook the poached meatballs.
We brown the garlic mid fireAdd the onion and fry for 20 minutes. We pour the alcohols and reduce. Add the broth and spices and cook for 10 minutes.
We remove the laurel, we crush everything in a turmix or with a hand blender, we strain and bind with cornstarch diluted in water if the sauce is too light.
Once ready, cook the sauce for 15 minutes with the meatballs along with carrot brunoise and peas. Moment that we can take advantage of to prepare the fries.
Peel the potatoes, cut them into 1×1 centimeter cubes and reserve them in cold water until frying. When there are about 25 minutes left to finish the recipe, we put the well-dried potato cubes to confit in oil at 160ºC until are soft and cookedthat can be crushed with a fork without much force.
With the sauce and meatballs ready, we raise the oil to 180 ºC and fry the potatoes for a couple of minutesjust enough so that they brown on the outside and are slightly crispy.
We serve everything hot, sauce the meatballs on the plate and adding a few chips.