|
How to Make Spanish Albondigas: An Easy Meatball Recipe
Albondigas are easy to make and the rich tomato-based sauce makes this a hearty appetizer or tapa for 4 to 5 people. You can also serve as a main meal for 2 to 3 people, maybe with a simple green salad to accompany.
|
|
| Servings | Prep Time |
| 4people | 20minutes |
| Cook Time |
| 25minutes |
|
|
Ingredients
Meatballs
- 1/2cup breadcrumbsfresh
- 2tbsp milk
- 1/2lb beef, ground (minced)
- 1/2lb pork, ground (minced)
- 1clove garliccrushed
- 1 egg yolk
- 1/2tsp paprika, smoked
- 1tsp cumin, ground
- 1tbsp olive oilfor frying
Tomato Sauce
- 1tbsp olive oilfor frying
- 2cloves garliccrushed finely
- 1 onion, brownfinely diced
- 1 bay leaf
- 2cups tomatoes, canned, crushed
- 1/2tsp paprika, smoked
Garnish
- 1/2tbsp parsleyfinely chopped
Instructions
- Make the meatballs using a mixing bowl. Add the breadcrumbs and milk and allow to soak for about 2 minutes. Add the remaining meatball ingredients except the olive oil. Season well with salt and pepper. Mix well to combine. I use my clean hands to do this. Then firm into medium-sized meatballs, about 16.
- In a pan over moderate heat, add the olive oil. Gently fry the meatballs until they are browned all over, about 4 minutes. You may need to do this in 2 batches. Carefully remove the meatballs.
- In the same pan over moderate heat, add a further tablespoon of olive oil. Add the garlic, onion and bay leaf. Cook stirring occassionally for about 2 minutes. Add the canned tomato and paprika and cook for a further 5 minutes. Taste for seasoning. Add the meatballs into the mixture and allow to simmer gently for 15 to 20 minutes until the sauce has thickened. Stir occasionally and add water if the sauce becomes too thick.
- Serve immediately in a bowl and add parsley for a garnish.
https://compassandfork.com/recipe/how-to-make-spanish-albondigas-easy-meatball-recipe/
|
|
https://compassandfork.com/recipe/how-to-make-spanish-albondigas-easy-meatball-recipe/ |