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Soak the bread in the milk. Finely chop the garlic, Spanish onion and flat parsley Whisk the egg and mix all the ingredients together in a baking tray and knead this dough with clean hands for 2 minutes (don't over work it as the meatballs will become rubbery). Make balls by rolling the mince between your hands and lay them on a baking tray. Roast them in the oven with a drizzle of Spanish olive oil for 10 minutes at 180 degrees. Heat a large frying pan over a medium heat with some Spanish olive oil, then fry the finely chopped garlic, carrot and Spanish onion until transparent. Add the thyme, rosemary, salt, sugar, pepper and the glass of Spanish red wine and flambe. Let the wine reduce by half and add the chopped tinned tomato. Cook for five minutes, add the green peas and meatballs and cook all together for another five minutes until the meatballs are fully cooked.
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Spring ball whisk — eliminates lumps in gravy, custard, batter
Ready-made guajillo sauce — enchiladas, chilaquiles, braising
Electric slicer for paper-thin charcuterie, cheese, vegetables
Leave-in oven probe — monitor roasts without opening the door
Adjustable stand — hold cookbook or tablet at eye level while cooking