John Myers
Spanish Meatballs in Orange Sauce
The perfect spanish meatballs in orange sauce recipe with a picture and simple step-by-step instructions.
- 2 piece Oranges
- 2 piece Red chilli
- 3 piece Garlic cloves chopped
- 3 piece Spring onions fresh
- 2 disc Toast
- 500 g Mixed minced meat
- 6 tbsp Soy sauce
- 1 piece Egg yolk
- 0,5 tsp Ground cinnamon
- 400 g Tomatoes happened
- 2 tbsp Honey liquid
- Salt
- Pepper
- Oil
- Milk
- And with me an onion And a carrot!
- Rub the peel of the oranges or peel them off in zest and chop very finely. Fillet the fruit and cut into small pieces. Core the chiles and cut into fine strips. Finely chop the garlic and the white and light green of the spring onions. Dice the toast, soak in milk and squeeze out well.
- Knead the minced meat with onions, orange peel, toast, egg yolk, 4 tablespoons soy sauce and half of each of the garlic and chilli. Season with salt, pepper and cinnamon. Shape cute little balls and fry them brown all over in hot oil.
- Fry the rest of the knofi and chilli in 1 tablespoon of oil. Add the orange pieces, tomatoes and their juice (slightly chopped; remove the stems if necessary), honey and the rest of the soy sauce, simmer for 15 minutes. Season to taste with salt and pepper.
- Let the meatballs soak in the sauce over a low heat for 10 minutes.
- (Almond) rice, tender wheat, baked potato wedges, garlic bread taste good with it.
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