Albóndigas En Salsa Moscatel
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the meatballs:
- 500 g minced meat, mixed or minced poultry
- 0.5 ½ bun, soaked
- 1 egg (s)
- 1 tablespoon mustard
- 1 clove garlic, not cut into cubes
- 2 tablespoon parsley, chopped
- some marjoram
- salt and pepper
- some oil for frying
For the sauce:
- 200 ml wine (Moscatel)
- 100 ml red wine
- 1 medium onion (s), cut into small cubes
- 1 carrot (s), not cut into cubes
- 1 tablespoon butter
- 1 dash cream
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Knead the ingredients for the albondigas well in a bowl and season to taste. Shape the mixture into small balls and fry lightly in a pan.
- Heat the butter in a saucepan, fry the diced onions and carrots and let simmer for a few minutes. Slowly add the wines, bring the sauce to the boil and pour in a dash of cream. Finely puree the sauce with a hand blender.
- Then add the meatballs to the sauce and let everything simmer gently for about 10 minutes, depending on the size of the albondigas. .
- Serve with pasta, rice or baguette.
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