Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "5d37f79632364c688aff6832dc11e1e9",
    "updated": "2025-04-23T09:53:41.762Z",
    "title": "Meatballs with Brown Gravy",
    "subtitle": "Keto-Friendly Option",
    "description": "This meatball and gravy recipe is a tribute to my mother, who often made it for me growing up.  Using homemade beef bone broth yields a rich, thick gravy. Store-bought broth or stock works too, but will require thickening (see notes).  For a keto twist, substitute one pound of ground beef with ground pork. Enjoy the meatballs over zoodles or cauliflower rice.",
    "ingredients": [
      {
        "section": "meatballs",
        "ingredients": [
          "coconut oil (or unsalted butter if not dairy-sensitive)",
          "chopped onions",
          "fine sea salt",
          "ground beef",
          "finely chopped mushrooms",
          "grated parmesan cheese (omit for dairy-free)",
          "egg"
        ]
      },
      {
        "section": "gravy",
        "ingredients": [
          "bacon fat or lard (or unsalted butter if not dairy-sensitive)",
          "beef bone broth, homemade or store-bought",
          "coconut aminos or wheat-free tamari",
          "fine sea salt",
          "ground black pepper",
          "fish sauce (optional, for umami flavor)"
        ]
      }
    ],
    "instructions": [
      "Preheat oven to 350°F.",
      "Heat the coconut oil in a heavy-bottomed skillet. Add the onions and salt, cooking gently for approximately 5 minutes until translucent. Transfer the onions to a bowl and let cool.",
      "Combine the ground beef, mushrooms, Parmesan cheese, and egg in a bowl. Once the onion mixture is cool, incorporate it into the meat mixture, mixing thoroughly with your hands.",
      "Form the mixture into 2-inch meatballs and arrange them on a rimmed baking sheet. Bake for 30 minutes, or until cooked through.",
      "For the gravy, combine all gravy ingredients in a saucepan. Bring to a boil, stirring frequently, for 10 minutes, or until thickened and bubbly. Serve the meatballs with the gravy.",
      "Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a baking dish in a preheated 350°F oven for 5 minutes, or until heated through."
    ],
    "notes_ingredients": "If using store-bought broth, whisk ½ cup of the unheated broth with 1 egg yolk in a small bowl. After the gravy has boiled for 10 minutes, reduce heat to low and slowly whisk in the egg yolk mixture. Continue whisking while heating until the sauce thickens, similar to the process of thickening hollandaise, but in reverse.",
    "notes_instructions": null
  }
]