Albondigasspanishstyle Recipes

SPANISH MEATBALLS IN TOMATO SAUCE - ALBONDIGAS RECIPE

Spanish Meatballs in Tomato Sauce - Albondigas Recipe image

Spanish meatballs or tapas - albondigas, these are the best meatballs in tomato sauce, Spanish food at its best.

Provided by Adina

Time 55m

Number Of Ingredients 23

Ingredients

Meatballs:
1 lb ground meat (a mixture of beef and pork)
2 garlic cloves
1 egg
2 ½ tablespoons dried breadcrumbs
2 tablespoons chopped parsley
¾ teaspoon sweet paprika
¼ teaspoon smoked paprika
¼ teaspoon hot paprika
1 teaspoon salt
¼ teaspoon black pepper
1 tablespoon olive oil
Tomato sauce:
1 medium onion
2 tablespoons olive oil
3 garlic cloves
2 cans chopped tomatoes (each weighing 400 g/ 14 oz)
½ teaspoon fennel seeds
1 teaspoon dried oregano
2 bay leaves
¼ teaspoon cayenne pepper
2 tablespoons chopped parsley
salt and pepper

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

Albondigas image

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

Ingredients

500g pork mince
500g beef mince
1 medium onion, finely chopped and sweated for 5 minutes in pan with 1 tbsp of olive oil
1 tablespoon sweet Spanish paprika
1 tablespoon ground cumin
2 tablespoons fresh flat leaf parsley, finely chopped
1 egg yolk
1 small piece of bread dough, soaked in milk
Salt and pepper to taste
Olive oil for frying
Manchego cheese to grate
1 large onion, peeled and finely chopped
1 garlic clove, peeled and finely chopped
1 bay leaf
5 tbsp of olive oil
100ml rioja red wine
1kg ripe plum tomatoes, roughly chopped
Pinch of caster sugar
Salt and pepper taste
1 large red pepper, cut in half lengthways, core and seeds removed

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.

SPANISH MEATBALLS RECIPE

Spanish Meatballs Recipe image

Few foods manage to condense a great flavor into a small size, and without a doubt, Spanish meatballs are one of them. The Spanish meatballs recipe is easy to make, you will only need a couple of ingredients, and in a little more than an hour, you will have a delicious Spanish dish ready. Of course, there are different variants of these albondigas, and there are even changes that you can make yourself.

Provided by Paulina

Categories Meat Dishes

Time 1h15m

Number Of Ingredients 17

Ingredients

2 onions
1 carrot
2 garlic cloves
1 tablespoon flour
1 cup (240ml) water or broth
1 cup (240ml) white wine
1/2 cup (100g) Tomato sauce
Oil and Salt
500g minced meat
50 gr sliced bread (3 slices)
1 egg
1 garlic cloves
1/2 cup (120ml) milk
1 tablespoon chopped parsley
Oil (for cooking)
1 cup (130g) Flour (for coating)
Salt

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.

Nutrition Facts : Calories 565 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 176 milligrams cholesterol, Fat 38 grams fat, Fiber 3 grams fiber, Protein 43 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 788 grams sodium, Sugar 4 grams sugar

ALBONDIGAS (SPANISH MEATBALLS)

Albondigas (Spanish Meatballs) image

A very popular Spanish tapas dish - I can't vouch for the authenticity, but it tastes great. Lamb can be used as a substitute for beef if desired. Taken from my blog at http://onceuponathyme.wordpress.com/2008/11/30/albondigas-spanish-meatballs/

Provided by Andrew Schofield

Categories Meat

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

500 g lean beef, minced
1 egg
2 (400 g) cans chopped tomatoes
2 beef bouillon cubes
1/2 glass red wine
herbes de provence (or a good selection of mixed herbs)
1 onion, finely sliced
1 garlic clove, finely sliced

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.

Nutrition Facts : Calories 267, Fat 9.5, SaturatedFat 3.5, Cholesterol 126.8, Sodium 413.6, Carbohydrate 11.9, Fiber 2.8, Sugar 7, Protein 29.9

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