Summary

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

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Instructions

1. 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.
2. 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.
3. Then add the meatballs to the sauce and let everything simmer gently for about 10 minutes, depending on the size of the albondigas. .
4. Serve with pasta, rice or baguette.