A different way to make meatballs. Add pig’s trotters to give it a mellow touch. Easy to make and delicious!
For the meatballs:
500g ground beef
2 cooked pig’s trotters
1 slice dry pan de payés (typical Catalonian bread)
1 clove garlic
For the sauce:
300 g tomato sauce
1 clove garlic
1 small bay leaf
- Heat the pig’s trotters in the microwave on high heat for 1 minute.
- Remove the bone from the pig’s trotters.
- Grind the meat of the pig’s trotters until very small.
- Put the ground beef in a bowl and add the ground pig’s trotter.
- Add salt, pepper and parsley.
- Chop a clove of garlic and add it to the mixture.
- Beat two eggs and add to the bowl.
- Remove the crust from the slice of bread and dispose. Tear up the inside of the bread into
- small pieces and soften with a little milk.
- Let the meat rest half an hour to bring it to a nice consistency and taste (optional).
- Put a thin layer of flour on the table.
- Put the meat mixture inside a pastry sleeve (to make the meatballs faster).
- Squeeze the desired amount of meat for each meatball out of the pastry sleeve onto the bed
- of flour.
- Shape the meatballs, using flour from the table.
- Heat a saucepan with oil.
- Fry the meatballs until golden brown.
- For the sauce, peel a clove of garlic and an onion.
- Chop the onion.
- Sauté onion and garlic.
- Add the tomato sauce and a bay leaf.
- Let cook.
- Add the meatballs and leave for a few minutes on low heat.
- Remove and plate.
You can substitute the tomato sauce for ‘sanfaina’, ‘escalivada’ or potatoes with peas. You can also add cheese to the meatball mixture. Make them to your liking!