Albondigas – Spanish Meatballs
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 kg minced meat, beef or lamb
- 50 g breadcrumbs
- salt and pepper
- 3 clove (s) garlic
- 2 egg (s)
- 0.5 teaspoon ½ nutmeg, freshly grated
- 50 g flour, seasoned with salt and pepper
- Olive oil, or chilli oil for frying
- 1 large onion (s), chopped
- 2 bell peppers, red + green
- 1 can (s) tomato (s), peeled (225 g drained weight)
- Tomato paste, to taste
- 1 glass wine, red, dry
- 350 ml chicken broth, (I also replace it with red wine !!)
- 1 tablespoon parsley, chopped
Print Recipe
Pin Recipe Instructions
- Knead the minced meat in a large bowl with the breadcrumbs and season well with salt and pepper. Add 2 crushed garlic cloves, nutmeg and the eggs.
- Form small balls and roll them in the seasoned flour.
- Heat the oil in a large saucepan and fry the meatballs until brown on all sides, stirring constantly. Remove.
- Then fry the onions and chopped peppers in the same oil until they are soft. Pour in the remaining garlic, tomatoes, tomato paste, wine and (possibly) the broth. Put the lid on the saucepan and let everything simmer until everything is soft.
- Add the meatballs and let them steep in the sauce for a few minutes. Season to taste, stir in parsley and serve.
- Tip: The Albondigas can also be frozen very easily.
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