Recipes from around the world
Spanish Meatballs in Tomato Sauce/Albondigas de carneTapas:
9-10 servings,
Starter: 4 servings,
Main meal: 3 servings
~ 25 minutes preparation ~ 35-40 minutes cooking ~
Ingredients:
500g (17 oz) minced beef
3-4 cloves garlic
1 onion
parsley
1 egg (beaten)
4 ripe vine tomatoes, roughly chopped
2 slices stale bread
milk
white wine
flour
salt
pepper
olive oil
Method:
1. In a blender or mortar, crush 2 cloves of garlic with the parsley and mix with a dash of white wine.
2. Place this mixture in a large bowl with the mince, mix well and then leave to stand for 20 minutes.
3. Place the bread in a shallow dish and cover with the milk. Leave to soak for a few minutes.
4. Add the bread, egg, salt and pepper to the mince and knead until all the ingredients are mixed together.
5. Make small balls and roll each one in flour.
6. Cook in plenty of hot oil until they turn golden brown, drain and set aside.
For the sauce:
1) Finely chop the onion and the remaining garlic.
2) Place a little oil from the meatballs into a casserole dish or large earthenware cazuela.
3) Add the onion and garlic and gently fry until they begin to brown.
4) Add the chopped tomatoes and about half a glass of white wine.
5) Bring to the boil and cook for 5 minutes
6) Add the meatballs to the sauce over the meatballs and cook on the hob over a low heat for 20 - 25 minutes stirring occasionally.Serve with fresh crusty bread.Recipe courtesy of Victoria Twead. Look out for Victoria's recipe book "Mouth-Watering Spanish Recipes" published December 2011
