Albondigas Spanish Meatballs Recipes

SPANISH MEATBALLS IN TOMATO SAUCE - ALBONDIGAS RECIPE

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.

ALBONDIGAS (SPANISH MEATBALLS)

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.

SPANISH MEATBALLS RECIPE

Steps:

• Soak the bread in the milk. While the bread is soaking, chop the garlic very finely and put it in a bowl.
• Add meat, egg, soaked bread, chopped parsley, and a little salt. Mix everything until it is well integrated.
• Take portions of the mixture and give them a round shape. Coat them in flour and fry them in a pan with plenty of hot oil. When they get golden brown on all sides, take them out and set them aside on a plate with kitchen paper to remove the excess oil.
• Now chop the onions, carrots, and garlic very finely. Sauté everything in a saucepan with a dash of oil and fry it for about 5 minutes. Season, add the spoon of flour, and stir it until it dissolves.
• Pour in the wine, the tomato sauce, and a cup of water or broth. Let it cook for about 25 minutes over low heat, stirring occasionally so that the flour doesn't stick to the bottom of the pot.
• As soon as the sauce is made, pass it through a blender or mixer. Finally, pour the sauce into the casserole, add the meatballs and let it cook all together for approximately 10 minutes.

ALBONDIGAS (SPANISH MEATBALLS)

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.

ALBONDIGAS (SPANISH MEATBALLS)

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.

SPANISH MEATBALLS (ALBONDIGAS)

Steps:

• Mix the ground beef with the egg and half of the chopped onion. Season with one stock cube and black pepper.
• Pour olive oil into a large pot and heat. Roll the meat mixture into the size of ping pong balls and add them to the oil. Fry until almost done then add the rest of the onion and fry together for another couple of minutes.
• Add tomatoes to the meatballs; add the red wine, the other stock cube and black pepper to season. Let everything simmer for another 15 minutes.