Picadillo Meatballs with Egg Yolks and Meringues Made from Leftover Whites

Meatballs

1. In a bowl, mix the beef and pork.

   

2. Add the garlic powder, onion powder, cumin, salt, pepper and egg yolks. Mix well with your hands until integrated.

   

3. Form medium balls.
4. Lightly coat them in flour: do not use egg, just a little flour in the palm of your hand to cover them.

   

5. Fry the meatballs in plenty of hot oil until golden brown.

   

6. Drain them on paper towels and set aside.

Sauce

7. In a frying pan or deep casserole, heat the olive oil and sauté the garlic, onion and pepper, finely chopped, for 5-10 minutes, until softened.
8. Add the fried tomato and sauté for a couple of minutes more.
9. Add the wine or beer and let the alcohol evaporate.
10. Pour in the broth (or water), enough so that the meatballs swim without being completely covered.
11. Cook covered over medium heat for 5 minutes.
12. Carefully incorporate the meatballs so they do not break and cook covered for 10 more minutes.
13. Uncover and, if you prefer a thicker sauce, let it reduce moving gently so they do not stick.

    

Meringues

14. Preheat the oven to 100 °C, with top and bottom heat.
15. Whip the whites to stiff peaks, with a hand whisk or electric mixer.
16. When firm, add the sugar little by little without stopping to beat, until the meringue is shiny and forms stiff peaks.
17. Line a tray with parchment paper and shape the meringues with a pastry bag, a spoon, a fork or even with your fingers, as our grandmothers did.

    

18. Bake in the center of the oven at 100 °C for 1 hour.
19. Remove from the oven: although they may be a little sticky, they will harden when cooling.