Albondigas Con Salsa De Tomate Spanish Style Meatballs Recipes
SPANISH MEATBALLS IN TOMATO SAUCE - ALBONDIGAS RECIPE
Spanish meatballs or tapas - albondigas, these are the best meatballs in tomato sauce, Spanish food at its best.
Provided by Adina
Categories Beef, Pork and Lamb
Time 55m
Number Of Ingredients 23
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.
Nutrition Facts : ServingSize 1 /4 of the dish, Calories 565 kcal, Carbohydrate 12 g, Protein 43 g, Fat 38 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 176 mg, Sodium 788 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 22 g
ALBONDIGAS CON SALSA DE TOMATE (SPANISH STYLE MEATBALLS)
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
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
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
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.
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- Make the meatballs by adding all the ingredients EXCEPT THE BREADCRUMBS, to a bowl and mixing well so everything is combined. Cover and refrigerate for a minimum of 30 minutes.
- Roll the meatballs in to golf ball size or smaller (to your liking), then roll the balls in the breadcrumbs until they're evenly coated.
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