Spanish Style Albondigas In A Sunny Mediterranean Sauce Food

ALBONDIGAS CON SALSA DE TOMATE (SPANISH STYLE MEATBALLS)

Albondigas Con Salsa De Tomate (Spanish Style Meatballs) image

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

Ingredients

2 tablespoons olive oil
1 lb ground beef
8 scallions, thinly sliced
4 garlic cloves, finely chopped
4 tablespoons parmesan cheese, freshly grated
4 teaspoons fresh thyme leaves
salt and pepper (plenty or to taste)
3 tomatoes, chopped
4 tablespoons white wine (or red)
4 teaspoons fresh rosemary, chopped
2 pinches sugar
salt
pepper

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

Albondigas Spanish Style image

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

Ingredients

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

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 IN CHIPOTLE SAUCE

Albondigas in Chipotle sauce image

Great recipe for meat-ball lovers, in rich tomato sauce with a Latin twist

Provided by emmanueil

Time 35m

Yield Serves 4

Number Of Ingredients 0

Ingredients

Steps:

Preheat oven to 400 degrees F.
Place ground meat into a large mixing bowl, making sure to break meat into smaller pieces.
the rest of the ingredients and mix by hand until all the ingredients are well blended. Don't overwork or the meatballs will be mealy. Form into 1-ounce balls, about 1 1/2 inches in diameter and place them closely together on a sheet pan.
Place the pan into the top half of the oven and cook until the meatballs are just firm to the touch, about 10 minutes. Remove from pan and drop into the Chipotle Tomato Sauce. Simmer 5 minutes and serve.
Put the tomato sauce, chipotles with sauce and the rest of the ingredients into a large, heavy bottomed saucepan. Stir well and place over high heat until the sauce begins to bubble. Reduce the heat and simmer for 1 hour, being sure to stir every 10 to 15 minutes so it doesn't burn.
Serve with white rice or mashed potatoes

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