Maxi albóndigas con salsa de cebolla y vino tinto

Hey everyone, hope you are having an incredible day today. Today, we're going to prepare a distinctive dish, Maxi albóndigas con salsa de cebolla y vino tinto. It is one of my favorites food recipes. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Maxi albóndigas con salsa de cebolla y vino tinto is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Maxi albóndigas con salsa de cebolla y vino tinto estimated approx 2 h.

To begin with this particular recipe, we must prepare a few components. You can cook Maxi albóndigas con salsa de cebolla y vino tinto using 8 ingredients and 6 steps. Here is how you can achieve that.

Ingredients and spices that need to be Get to make Maxi albóndigas con salsa de cebolla y vino tinto:

1. 125 gr harina
2. 1 huevo
3. Caldo de carne
4. 1 kg Picada mixta de ternera y cerdo
5. Sal
6. Aove
7. Perejil picado fresco
8. Miga pan remojada en leche

Steps to make to make Maxi albóndigas con salsa de cebolla y vino tinto

1. Mezclar la carne picada con la sal, la pimienta negra y el perejil picado. Añadir a la mezcla el huevo batido junto con la miga de pan remojada en leche.
2. Tapar el cuenco con papel film y reservar por 1 hora en el frigorífico
3. Hacer las albóndigas haciendo la forma típica, cocerlas y reservar
4. En el mismo aceite pochamos la cebolla cortada en trozos pequeños y cuando hierva, agregar el vino tinto y cocinar durante 15 minutos a fuego medio
5. Una vez terminado este paso, pasamos la salsa con la cebolla por el pasapuré y agregamos a otra paella junto las albóndigas.
6. Calentar la salsa junto las albóndigas, y a disfrutar. Si vemos que nos hemos quedado cortos de salsa agregamos un poco más de caldo y dejamos espesar

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