Homemade meatballs: Grandma’s recipe
Living solo can make it tough to settle into a routine, especially when time moves fast and meals get eaten at work or on the go. Yet traditional foods from mothers and grandmothers remain a comforting anchor for many. The good news is that some timeless dishes are incredibly simple and quick to prepare. One standout is the classic homemade meatballs, a dish that proves you can create something delicious with ordinary ingredients in a short amount of time.
Galician water: Grandma’s perfect recipe for colds
This dish is flexible and welcomes a variety of ingredients. Meatballs can be made with chicken, beef, or turkey, and a touch of cheese can be added for an extra savory note. If you’re aiming for a meatloaf that tastes as nostalgic as your mother’s, pay attention to the simple framework below and you’ll craft a comforting, satisfying meal with ease.
How to make chickpea casserole with the express pot? This is the ultimate recipe
Chickpeas offer a versatile base that can pair with meat or stand alone in a hearty casserole. The express pot speeds up cooking while preserving the flavors that make this dish beloved in many homes.
Three recipes you can prepare with a jar of chickpeas
Chickpeas open up a world of affordable, tasty possibilities. From stews to salads and quick warm dishes, a jar of chickpeas can be the start of several easy meals that are both filling and nutritious.
Ingredients for Meatballs (for 3 people):
- Half kilo of ground beef
- 2 eggs
- 3 tablespoons breadcrumbs
- 3 medium potatoes
- 1 large onion
- Bread crumbs
- White wine
- Garlic, parsley, oil and salt
Recipes from Alicante: Olleta from Alicante is the perfect traditional dish for vegans
Traditional Spanish cuisine often highlights regional specialties that can suit diverse diets. Olleta, a hearty dish from Alicante, showcases the region’s rustic approach to flavors and textures, offering a satisfying option for plant-based meals as well as those who prefer meat-based variations.
Preparation of homemade meatballs (40 minutes):
- Season the meat with salt, finely chopped garlic and parsley. Add a tablespoon of white wine and let the meat rest for about 15 minutes.
- After this time, mix in breadcrumbs that were previously soaked in milk and strained.
- The next step is to whisk the eggs and fold them into the mixture.
- Shape the mix into balls by hand and coat lightly with breadcrumbs. If preferred, a rounded scoop or small cup can help form evenly sized portions.
- Fry the meatballs until golden brown and transfer them to a saucepan.
- To make the sauce, strain the oil used for frying and sauté finely chopped onion in it.
- Crush more garlic with parsley leaves in a mortar and add a splash of white wine. Pour this mixture into the onion and, once the alcohol has reduced, add it to the meatball mixture in the pot.
- Pour enough water to cover the meat and season with salt. Bring to a boil and simmer for about 25 minutes with the lid on, shaking occasionally to prevent sticking. The finished meatballs will be tender and flavorful.