Meat meatballs

Meat meatballs

1. Soak the bread in milk.
2. Mix the minced meat with the bacon. Grind all the seasonings in the mortar: salt, garlic, parsley, pepper, cloves, and saffron.
3. Beat the egg in a bowl and add the drained breadcrumbs and the seasonings from the mortar. Beat for a few minutes and add the mixture to the minced meat. Let it rest for fifteen or twenty minutes.
4. Knead perfectly, take small pieces like small walnuts and, on the palm of your hand greased with lemon, make the meatballs; Cover them with flour and place them on a plate.
5. Put the extra virgin olive oil from Molino de Izcar in a frying pan and fry the meatballs. When they are golden, place them in the casserole where they are going to be stewed.
6. In a separate frying pan, add a little oil and make a stir-fry with chopped onion and tomatoes cut into equal pieces. When everything is well fried, add half a tablespoon of ground paprika, turning just a couple of times so that it does not burn. Add some broth or water and boil for five minutes. Pass through the masher or the chino and pour this sauce over the meatballs that are in the saucepan.
7. Add enough water so that the meatballs are halfway covered. Let simmer for fifteen minutes.
8. Peel and cut some potatoes into squares. Fry them in very hot extra virgin olive oil from Molino de Izcar and, before serving, add them to the meatballs.

Recipe from the book El recetario de Baena. The traditional olive oil cuisine of María Victoria Ruiz de Prado. ISBN: 978-84-616-4514-5