Albóndigas with Mushrooms and Guisantes

Ingredients for 4 servings:

• 400 g minced meat, mixed
• 1 egg(s)
• 1 bread roll, from the day before, soaked in milk
• 1 clove(s) garlic
• salt and pepper
• 1 large carrot(s)
• 1 onion(s)
• 1 bell pepper(s), green
• 500 g tomatoes, ripe
• 1 jar of sherry
• 1 can of mushrooms
• 1 can peas
• olive oil

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Spanish meatballs in mushroom and pea sauce

Squeeze out the bread, mix with the minced meat, egg, and crushed garlic. Season with salt and pepper. Form into meatballs (approx. 3-4 cm in diameter). Fry in hot olive oil until browned. Finely chop the carrot, finely chop the onion, and finely dice the peppers and tomatoes. Sauté the vegetables in a little oil, season with salt and pepper, and deglaze with sherry. Simmer until tender. Purée in a blender (or with an immersion blender). Place the meatballs and sauce in a pan, add the mushrooms and peas, simmer for a few more minutes, and serve warm. Serve albóndigas on their own as tapas or with a side dish as a main course.