Albondigas Spanish Style Recipes

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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



Albondigas (Spanish Meatballs) image

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

500 g lean beef, minced
1 egg
2 (400 g) cans chopped tomatoes
2 beef bouillon cubes
1/2 glass red wine
herbes de provence (or a good selection of mixed herbs)
1 onion, finely sliced
1 garlic clove, finely sliced

ALBONDIGAS SPANISH STYLE

SPANISH TAPAS RECIPE: The original Albondiga recipe was Moorish in origin. Now offered throughout Spain, every tapas bar varies the recipe to suit the local tastes.

Provided by Member 610488

Categories     Pork

Time 1h

Yield 6 serving(s)

Number Of Ingredients 20



Albondigas Spanish Style image

Steps:

  • In a large bowl, combine the pork, veal, garlic, breadcrumbs, spices, egg and season with salt and pepper. Mix by hand until the mixture is smooth and leaves the side of the bowl. Refrigerate covered for one hour.
  • When ready to cook, roll tablespoons of the mixture into balls.
  • Heat one tbsp of olive oil in a frying pan and brown half the meatballs on medium-high heat (3 minutes). Drain on paper towels.
  • Add the remaining oil, if necessary, and brown the other half of the meat balls. Drain on paper towels. Set aside the meatballs while making the sauce.
  • Heat the oil in a frying pan and cook the onion on medium high until translucent (about 3 minutes). Add the garlic and cook for 1 minute more.
  • Increase the heat to high and add the wine. Boil for 1 minute.
  • Add the chopped tomatoes, tomato paste, oregano and stock and simmer for 10 minutes. Stir in the cayenne pepper.
  • Add the peas and the meat balls and simmer for 10 minutes or until the sauce is thick. Serve hot.

6 ounces ground pork
6 ounces ground veal
3 garlic cloves, minced
1/3 cup dry breadcrumbs
1 teaspoon coriander, ground
1 teaspoon nutmeg, ground
1 teaspoon cumin, ground
1/4 teaspoon cinnamon, ground
1 egg
2 tablespoons olive oil
1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
1/2 cup dry white wine
1 (14 ounce) can chopped tomatoes
1 tablespoon tomato puree
1/2 cup chicken stock
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1/2 cup frozen peas

ALBONDIGAS

My Grandmother Trinidad loved making this albondigas recipe. We like to serve it over tostadas sprinkled with raw cabbage. -Wanda Knutson, Waco, Texas

Provided by Taste of Home

Time 35m

Yield 10 cups.

Number Of Ingredients 14



Albondigas image

Steps:

  • In a Dutch oven, cook onion, garlic and ½ cup tomato sauce with olive oil until onion is tender. Add broth and ½ cup tomato sauce; bring to a simmer., Meanwhile, in a large bowl, mix ground beef, rice, egg, salt, pepper, milk, cumin, saffron, crushed crackers and remaining ½ cup tomato sauce until combined. With wet hands, form into 1-in. balls. Gently add meatballs to simmering broth; cook, stirring occasionally, 20-25 minutes. If desired, serve with tostadas and cabbage and garnish with cilantro.

Nutrition Facts : Calories 300 calories, Fat 12g fat (4g saturated fat), Cholesterol 102mg cholesterol, Sodium 1998mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 2g fiber), Protein 28g protein.

1 large onion, finely chopped
2 garlic cloves, finely chopped
1-1/2 cups tomato sauce
8 cups beef broth
1-1/2 pounds lean ground beef (90% lean)
1/3 cup uncooked long grain rice
1 large egg, lightly beaten
1 teaspoon salt
1 teaspoon pepper
1 tablespoon 2% milk
1/8 teaspoon ground cumin
1/8 teaspoon saffron threads or 1/2 teaspoon ground turmeric
10 saltines, crushed
Optional: Tostadas, shredded cabbage and cilantro

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    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #appetizers     #pork     #spanish     #european     #refrigerator     #dinner-party     #stove-top     #dietary     #low-sodium     #comfort-food     #low-carb     #low-in-something     #meat     #pork-sausage     #taste-mood     #equipment

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