Spanish Style Meatballs (Albóndigas)
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 350 g minced beef
- 150 g minced pork
- 1 onion (s) (vegetable onion)
- 6 cloves garlic
- 2 egg (s)
- 1 roll, dry
- 1 bunch parsley, smooth
- 4 cl sherry, dry
- olive oil
- Salt and pepper, black, from the mill
- 1 bay leaf
- Flour
Print Recipe
Pin Recipe Instructions
- Soak the dry bun in warm water. Finely chop the onion and 2 cloves of garlic and sauté briefly in a pan with a little olive oil. Deglaze with a little sherry and set aside.
- Mix the minced meat with the two eggs and the squeezed bun well and knead well. Then mix in the onion and garlic from the pan along with the parsley. Salt and pepper to taste.
- Shape walnut-sized balls and lightly flour. Heat olive oil in a (cast iron) pan and add the 4 crushed garlic cloves. Put a bay leaf in the oil and fry the albóndigas brown on all sides. Let it steep in the sauce.
- The Salsa de las Albóndigas goes well with this. The Albóndigas are very soft and sticky during production, so flour is important.
- Tip: Olive oil is also available for frying in Spain. Here you take olive oil and heat it with a lemon wedge beforehand. The Spaniards in Germany also do that when they don`t have olive oil on hand that can be heated. After this procedure you can also use cold-pressed olive oil for frying.
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