Albondigas (Spanish Meatballs) |
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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 4 |
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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 . Ingredients:
1/2 cup fresh breadcrumb |
2 tablespoons milk |
1/2 lb lean pork, minced |
2 ounces beef or 2 ounces veal, minced |
1 egg, beaten to blend |
4 1/2 teaspoons minced onions |
3 small garlic cloves, minced |
1 tablespoon minced fresh parsley |
1/4 teaspoon salt |
1/4 teaspoon fresh ground pepper |
1/2 cup olive oil |
1 large onion, minced |
1 large carrot, minced |
1 tablespoon all-purpose flour |
1 cup beef stock |
1/2 cup dry white wine |
1 tablespoon tomato puree |
1/4 teaspoon fresh ground pepper |
1 whole clove |
salt |
1 cup vegetable oil (or less) |
all-purpose flour |
Directions:
1. For Meatballs:.
2. Soak breadcrumbs in milk until very soft, about 5 minutes.
3. Combine with all remaining ingredients in large bowl; mix until just blended.
4. Roll into 1-inch diameter rounds; refrigerate 1 hour.
5. Meanwhile, for Sauce:.
6. Heat olive oil in large skillet over medium-low heat.
7. Add onion and carrot and cook until tender, stirring occasionally, about 10 minutes.
8. Add 1 tablespoon flour and stir 3 minutes.
9. Blend in stock, then stir in wine,tomato puree,pepper,clove and salt.
10. Bring to a boil, stirring and skimming surface.
11. Reduce heat and simmer 30 minutes; adjust seasoning.
12. Heat vegetable oil in another large skillet over medium-high heat.
13. Roll meatballs in flour to coat.
14. Add to skillet and cook until light brown on all sides, about 5 minutes.
15. Transfer meatballs to sauce, using slotted spoon.
16. Simmer until meatballs are cooked through, stirring occasionally, about 25 minutes.
17. Serve immediately.
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