Bikers Spanish Meatballs Albondigas Food

ALBONDIGAS

Albondigas image

Authentic albondigas are a quick and popular tapas dish that can also work well as a mid-week meal for all the family served with rice or pasta. My albondigas recipe is made from minced beef and pork blended with fried onions, cumin and smokey paprika and shaped into large Spanish meatballs that are slowly cooked in a rich tomato sauce made with roasted red peppers and Rioja wine.

Provided by Javier De La Hormaza

Categories Spanish Meat Recipes, Tapas Recipes

Yield 6 people

Number Of Ingredients 20

Ingredients

500g pork mince
500g beef mince
1 medium onion, finely chopped and sweated for 5 minutes in pan with 1 tbsp of olive oil
1 tablespoon sweet Spanish paprika
1 tablespoon ground cumin
2 tablespoons fresh flat leaf parsley, finely chopped
1 egg yolk
1 small piece of bread dough, soaked in milk
Salt and pepper to taste
Olive oil for frying
Manchego cheese to grate
1 large onion, peeled and finely chopped
1 garlic clove, peeled and finely chopped
1 bay leaf
5 tbsp of olive oil
100ml rioja red wine
1kg ripe plum tomatoes, roughly chopped
Pinch of caster sugar
Salt and pepper taste
1 large red pepper, cut in half lengthways, core and seeds removed

Steps:

Start by making the meatballs. In a large bowl combine the minced beef and pork with the sweated onions, cumin, paprika, parsley, egg yolk, bread dough, salt and pepper. Mix well and shape into meatballs the size of a golf ball. Rest in the refrigerator for 30 minutes.
To make the sauce, place a medium-sized pan on a low heat, add 4 tablespoons of the oil, chopped onions, garlic and bay leaf and cook until soft for about 10 minutes. Add the red wine, bring to the boil and reduce by half. Add the chopped tomatoes and cook on a low heat for 30 minutes. Add a pinch of sugar to balance the acidity of the tomatoes and season with salt and keep warm.
Pre-heat your oven grill. Rub 1 tablespoon of olive oil on all the pepper halves and place under the grill until the skins are completely black all round, remove from the grill and cover with some aluminium foil and rest for 10 minutes. After this time, peel all the peppers and cut into long strips.
Heat some oil in a large frying pan and fry the meatballs until nicely brown on all sides. Add the meatballs to the sauce and cook on a low heat without boiling for 2 minutes on each side. Add the strips of roasted peppers and serve in small dishes with grated manchego cheese melted under the grill.

ALBONDIGAS (SPANISH MEATBALLS)

Albondigas (Spanish Meatballs) image

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

Ingredients

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

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

BIKERS SPANISH MEATBALLS "ALBONDIGAS"

Bikers Spanish Meatballs

Spanish meatballs, "albondigas", make an authentic addition to a tapas selection. Alternatively, serve as a main course.

Provided by wigangiddy

Categories Meat

Time 40m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

500 g/ 1lb 2oz minced beef (or a mixture of both) or 500 pork (or a mixture of both)
1/2 onion, finely chopped
1 garlic clove, chopped
2 tablespoons dried parsley
3 -4 tablespoons fresh white breadcrumbs
1 free-range egg, beaten
plain flour, for coating
2 -3 tablespoons olive oil
2 carrots, thinly sliced
1/2 onion, finely chopped
3 garlic cloves, chopped
2 tablespoons dried parsley
1 tablespoon paprika
generous pinch saffron
salt

Steps:

For the meatballs, Put the minced meat in a bowl with the onion, garlic, parsley and breadcrumbs. Mix with your hands until well combined, add the beaten egg and mix until well combined. Shape the mixture into small meatballs.
Sprinkle some plain flour onto a plate, and roll the meatballs in the flour to coat lightly.
Heat one tablespoon of the olive oil in a frying pan and add a few meatballs to the pan. Fry gently, turning frequently, until golden-brown on all sides. Remove from the pan and set aside to drain on kitchen paper. Repeat with the remaining meatballs, cooking them in batches until they are all cooked. Top up the oil as needed during the cooking process.
Once the meatballs are cooked, make the sauce. In the same pan as the meatballs were cooked in, fry the carrots, onions and garlic over a medium heat until the onions are soft and lightly coloured. Add the parsley, paprika and saffron, and pour in 300ml/½pt water. Bring to the boil, simmer for 2-3 minutes to thicken, season with salt to taste, and then add the meatballs to the pan. Simmer for 10 minutes to warm through before serving.

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