Albóndigas

Spanish meatballs in tomato sauce

Spanish meatballs in tomato sauce

The aromas of the Spanish kitchen will fill your house with this recipe. The meatballs are filled with Spanish warmth and the tomato sauce is full and spicy; the perfect combination. This is one of those dishes that is great as part of a tapas meal but would also do very well as part of a sit down dinner in combination with some patatas.

This recipe is part of the Spanish Dinner– series.

Serves 4 (or 6 as Tapas)

Ingredients

350 gr. Ground meat (beef, pork, veal, or a mix of those)
1 Egg
3 cloves of Garlic
1 tsp ground Coriander
1 tsp ground Nutmeg
1 tsp ground Cumin
1/4 tsp Cinnamon
2-4 tbsp Breadcrumbs

1 Onion
2 cloves of Garlic
1 tbsp Tomato Puree
100 ml. White Wine
1 can Chopped Tomatoes (400 gr.)
150 ml. Chicken Stock
1/2 tsp Chili powder

Handful of Parsley to serve

Preparation

– Crack the egg in  a big bowl. Add the crushed garlic, coriander, nutmeg, cumin, cinnamon, a big pinch of salt and mix well. Add the ground meat and break up the meat with a fork while mixing through the egg mixture.
– Wash your hands and then knead the meat mixture. Add the breadcrumbs a tablespoon at the time and mix through well. The mixture is good as it forms a ball with ease. If it’s too wet; just add a bit more breadcrumbs.
– Make small balls from the meat mixture about the size of a ping-pong ball.
– Put them in the fridge for 15 minutes, but the longer the better they will hold their shape when baking.

– Chop the onion finely in the mean while.

– Heat some oil in a frying pan and put the meatballs in. Bake them on a medium heat until they are nicely brown on all sides. Them put the heat down and let them simmer for 5-10 minutes until done. Get them out of the pan and set aside.

– Add the chopped onion to the pan in which you baked the meat balls, until translucent.
– Add the crushed garlic and tomato puree and bake for 2 minutes.
– Pour in the white wine, bring to the boil and let it boil for a minute.
– Add the chopped tomatoes, chicken stock and chili powder. Bring back to the boil and turn down to a medium heat and let the sauce thicken for 5-10 minutes.
– Place the meatballs back into the pan and warm up for a few minutes.

Serve the meatballs with some chopped parsley.

 

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4 responses to “Albóndigas

  1. Pingback: Turkey meatball “Cabbasta” | fitronomy·

  2. Pingback: Spanish Dinner | Gons Food Corner·

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