Pablo Suárez, cocinero: “Las albóndigas no se pasan por harina, se hacen con carne, ajo y perejil”
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Chef Pablo Suárez shares his method for making meatballs. He recommends using a mix of beef and pork. The meat should be combined with garlic and parsley without using flour. He suggests a brief cooking time to keep the meat juicy and uses flour only to thicken the sauce.
El chef español propone una mezcla de carne vacuna y de cerdo, una salsa ligada con harina y una cocción breve para conservar la jugosidad al final