Recipes Meatballs (Albóndigas)

 

Recipes Meatballs (Albóndigas)

Recipes Meatballs (Albóndigas)

  1. 2 medium onions
  2. 2 cloves garlic
  3. 2 whole cloves
  4. 1 small glass of white wine
  5. 1 little flour
  6. Salt and pepper
  7. 1 Carrot
  8. 1 bayleaf
  9. Tomato puré or tomate frito
  10. Half a stock cube
  11. 400 g minced chicken or turkey
  12. 100 g minced bacon
  13. 1 desertspoon pinenuts (optional)
  14. 1 tsp. chopped fresh parsley
  15. 3 desertspoons soya sauce
  16. 2 desertspoons bread crumbs
  17. 1 tsp. oregano
  18. Olive oil
  19. 2 small , ripe tomatoes
  20. 1 small cup of peas

Recipes Meatballs (Albóndigas)

  1. Mix the minced chicken or bulgaria with the minced bacon. Grate a person onion and chop or crush a person garlic clove. Add the grated onion, sliced garlic, soya sauce, oregano, pinenuts together with breadcrumbs to the meat, and combination all ingredients together very well.

  2. Make small balls with typically the mixture – about the size involving a substantial marble. Coat them lightly throughout the flour (get a bowl, set some flour in and roll every single ball around) make all the paintballs on a large plate if you do not are all set to fry them.

  3. Nowadays make the sauce. Cut up typically the other onion and chop the different garlic, and put both of these people in a very non-stick pan with a tiny olive oil, the fresh parsley together with some salt and pepper. Fry delicately until they are soft, and subsequently chop the two tomatoes and add these people. Finally grate the carrot and put that too. Add the white wine beverage and the cloves, half an inventory cube dissolved in half a pot of water, the peas, a bayleaf and a tiny bit of tomato puré (or agujero frito when you live in Spain). Blend well and put over a low heating.

  4. Put some extra virgin olive oil throughout a non-stick frying pan, enough for the bottom of the pan, together with fry the meatballs until they happen to be brown all over. Anyone use tons of oil – turn them above so that they cook on all of sides, and ensure the heat isn’t also strong, otherwise some might burn. You is going to probably need to fry them throughout two or three batches, depending in the size of your frying griddle. As each batch is ready, set the meatballs straight into the griddle with the sauce and when that they are all done and in typically the pan, drop them off to simmer in typically the sauce for about around 30 minutes.

  5. You can serve the meatballs in their own as a tapas recipe, or to be a main course accompanied by simply a green leafy salad and/or some sort of red pepper salad.