Albondigas Spanish Meatballs Recipes
ALBONDIGAS (SPANISH MEATBALLS)
A very popular Spanish tapas dish - I can't vouch for the authenticity, but it tastes great. Lamb can be used as a substitute for beef if desired. Taken from my blog at http://onceuponathyme.wordpress.com/2008/11/30/albondigas-spanish-meatballs/
Provided by Andrew Schofield
Categories Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix the mince with the egg and half the onion. Season with 1 stock cube and black pepper.
- Roll the mixture with your hands into ping pong sized balls and fry in oil until almost cooked (the meatballs can still be slightly pink in middle as they are going to simmer in the sauce). Drain all but 1tbsp oil in the pan, retaining the bit's of meat that are left in the bottom of the pan. Add the rest of the onions and some garlic and fry for a further 2 minutes - they should turn a beatiful meaty colour.
- Add the 2 tins of chopped tomatoes and a good sprinkling of mixed herbs (I used Herbs de Provence). Add in the red wine and crumble in the final stock cube, then season again if required.
- Simmer for 20 minutes so that the sauce thickens - longer if it requires it.
- Serving Suggestion - This can be served on it's own as part of a tapas meal, or you could serve these with spaghetti or some Spanish rice.
Nutrition Facts : Calories 267, Fat 9.5, SaturatedFat 3.5, Cholesterol 126.8, Sodium 413.6, Carbohydrate 11.9, Fiber 2.8, Sugar 7, Protein 29.9
ALBONDIGAS (SPANISH MEATBALLS)
These savory little meatballs are browned and then added to a delicious white wine sauce. They can be served as part of a tapas buffet or as a main course over noodles or rice. From a January 1986 issue of Bon Appetit magazine that featured "The Best of Madrid".
Provided by Leslie in Texas
Categories Veal
Time 1h25m
Yield 40 meatballs
Number Of Ingredients 22
Steps:
- For Meatballs:.
- Soak breadcrumbs in milk until very soft, about 5 minutes.
- Combine with all remaining ingredients in large bowl; mix until just blended.
- Roll into 1-inch diameter rounds; refrigerate 1 hour.
- Meanwhile, for Sauce:.
- Heat olive oil in large skillet over medium-low heat.
- Add onion and carrot and cook until tender, stirring occasionally, about 10 minutes.
- Add 1 tablespoon flour and stir 3 minutes.
- Blend in stock, then stir in wine,tomato puree,pepper,clove and salt.
- Bring to a boil, stirring and skimming surface.
- Reduce heat and simmer 30 minutes; adjust seasoning.
- Heat vegetable oil in another large skillet over medium-high heat.
- Roll meatballs in flour to coat.
- Add to skillet and cook until light brown on all sides, about 5 minutes.
- Transfer meatballs to sauce, using slotted spoon.
- Simmer until meatballs are cooked through, stirring occasionally, about 25 minutes.
- Serve immediately.
Nutrition Facts : Calories 247.2, Fat 24.8, SaturatedFat 8, Cholesterol 30.6, Sodium 59.5, Carbohydrate 1.9, Fiber 0.2, Sugar 0.4, Protein 3.6
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