SPANISH MEATBALLS IN TOMATO SAUCE - ALBONDIGAS RECIPE
Spanish meatballs or tapas - albondigas, these are the best meatballs in tomato sauce, Spanish food at its best.
Provided by Adina
Categories Beef, Pork and Lamb
Time 55m
Number Of Ingredients 23
Steps:
- Make meatballs: Place the ground meat, grated garlic cloves, lightly beaten egg, dried breadcrumbs, parsley, sweet, smoked, hot paprika, salt, and pepper in a bowl. Mix well with your hand. Form between 30 and 35 small meatballs, about the size of a walnut.
- Fry meatballs: Heat the oil in a large skillet. Fry the meatballs (in two batches if necessary) until brown on all sides. This will take about 5 minutes. Take the meatballs out of the pan and set them aside.
- Chop the onion very finely.
- Saute: Heat the 2 tablespoons olive oil in the same skillet. Add the onion and cook it until translucent. Add the finely chopped garlic cloves and stir for another minute.
- Simmer: Add the tomatoes from the can, fennel seeds, oregano, bay leaves, cayenne pepper, and chopped parsley. Add some salt and pepper as well. Stir well and bring to a boil. Simmer on medium-low heat for 20 minutes or until slightly thickened.
- Add the meatballs to the pan and heat them in the sauce for about 5 minutes or cooked through.
- Serve as suggested above.
Nutrition Facts : ServingSize 1 /4 of the dish, Calories 565 kcal, Carbohydrate 12 g, Protein 43 g, Fat 38 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 176 mg, Sodium 788 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 22 g
ALBONDIGAS CON SALSA DE TOMATE (SPANISH STYLE MEATBALLS)
These Spanish style meatballs with tomato sauce are fabulous....can't remember where I got this recipe.
Provided by LatinaAtHeart
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine meatball ingredients in a bowl.
- Shape mixture into balls.
- Cook in 2 tbspns olive oil, turning frequently.
- Add sauce ingredients to pan.
- Cover and cook gently, about 15 minutes; until tomatoes are pulpy and meatballs are cooked through.
Nutrition Facts : Calories 369.2, Fat 25.5, SaturatedFat 8.5, Cholesterol 81.5, Sodium 162.3, Carbohydrate 7.7, Fiber 2.2, Sugar 3.3, Protein 24.6
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
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.
ALBONDIGAS (SPANISH MEATBALLS)
Easy tapas appetizer. They freeze well and also can be frozen before cooking and cooked at a later time.
Provided by lazy gourmet
Categories Meat
Time 1h15m
Yield 15 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, beat the eggs and then add the meat, mixing well. Add the crushed garlic, the salt and the parsley, mixing with a fork until the mixture is well coated with the egg.
- Use a spoon to take out enough mixture to make a golf-ball-sized meatball and lightly press it with your hands, leaving the edges rough, not smooth so that the sauce and juices can penetrate easily.
- Make balls with the rest of the mixture, then coat each of the balls by rolling them in flour.
- Use a small, deep frying pan and fill with olive oil to about half the depth of the meatballs.
- When the oil is hot carefully add 4 or 5 balls and brown them lightly for 1 or 2 minutes, make sure that you turn them over.
- Fry all the meatballs like this, putting them aside when done.
- Make the sauce: Use the olive oil used for frying the meatballs, sieve it into a large frying pan, then add the onion and cook slowly for about 10 minutes. Add the garlic cloves with the skin on, glass of wine and the two bay leaves.
- Transfer the meatballs into the sauce and simmer, turning occasionally, for about 25 minutes.
Nutrition Facts : Calories 129.9, Fat 6.1, SaturatedFat 2.3, Cholesterol 39.8, Sodium 185.8, Carbohydrate 7.7, Fiber 0.3, Sugar 0.5, Protein 8.4
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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