Meatballs and Potatoes

We start the meatballs dipping the bread with a little milk. This ingredient will help give the meatballs a most characteristic smooth and light texture.

We mix the two minced meats of pork and chicken, which will combine perfectly. We continue adding the chopped garlic and parsley.

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Next, we put the egg and the bread wet with the milk. We knead directly with our hands. If you want them to be more tasty, let them rest for a few minutes to absorb all the flavors. Normally they are usually left ready from one day to the next.

We form the meatballs with our hands and fry them with plenty of hot oil. We will reserve them on absorbent paper so that they eliminate the excess that they have been able to accumulate.

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Peel the potatoes and cut them into taquitos. We fry them in the same oil. If you want to make the dish lighter you can choose to boil them and make a wonderful puree with milk and butter.

In a frying pan with a little oil, sauté the onion and the carrot. We will add it when the chopped garlic and the bay leaf are tender. We add the fried tomato and rectify with a little salt and pepper. We will create a base for the sauce in this way.

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We put the meatballs in the sauce and the fried potatoes. We add the white wine and let it cook for about 7 minutes. We will have ready a five-star dish in record time. Serve with a little chopped parsley to add a touch of color.