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Towards a season not to albondigas.Pero like now to small and have begun to leave the little teeth and you want to eat (like a small lime) is albodigas occurred to me that would be something that would eat without difficulty if they are crushed along with the salsa.Y so has sido.Mi tragoncilla ate them seen and unseen

The recets the classes I have kitchen and the truth is coming out very very tender and quite typically enjoy

INGREDIENTS:

For the meatballs:

• 300 g beef mince 300 g
• pork mince parsley
• A tooth Media
• garlic onion
• An egg 25 gr of bread dipped in milk
salt 7 tablespoons deaceite

For the sauce

• An onion
• A carrot garlic clove
• 2 tablespoons cognac
• 1 / 2 beef broth Salt

PROCESSING A saucepan over low heat makes the onion and garlic begins to color finamente.Cuando remove from heat and mix with minced meat, parsley, egg, bread crumbs and let stand the sal.Se a half-hour mass

meatballs are formed and fried in oil which has fried the cebolla.Yo not let it do inside, just brown on fuera.Luego in cooking sauce is just .. . to me whether I will become more jugosas.Confrome browning are being pulled in a saucepan.

the same oil where we fried the meatballs, put in the garlic, onion and carrots cut into pieces and fry grandes.Se UNSO 10 min, and add the evaporated coñac.Se about two minutes left. This is thrown on meatballs we had in the pan and cover with water., with starlux and salt (if we made beef broth, for the better.) Boil it as half hora.A albodigas below are removed and pass the sauce the blender, there is a boil along with the meatballs and ... lsita to eat!