Volovanes Rellenos de Albondiguitas
For the sauce:
For the sauce; Chop the onions, the carrot and the leek.
Heat up the oil and add the vegetables and cook them on low fire, when they start to become goldenbrown add the wine and let it reduce.
Add the stock, the mustard, salt and pepper. Let it boil and then mix it with the food processor and then sift it.
Place the sauce in a saucepan and reserve.
Add the meat to a bowl, add the shallots (previously chopped), the bread crumbs, the egg, the dill, salt and pepper.
Mix the ingredients and form small meatballs.
Pass them by the flour and remove the excess.
Heat up the oil and cook the meatballs until goldenbrown.
Once the meatballs are ready add them to the sauce and bring all this to boil.
Preheat the oven at 200 degrees celcius and lay on a baking dish (covered with baking paper) the puff pastry shells.
Bake them for 4 minutes and then fill them with meatballs and the sauce.
Serving suggestion with mixed salad.