Albóndigas en salsa de tomato
DIFFICULTY
very easy
very easy
RATING
COOK TIME
75 mins
75 mins
TOTAL TIME
75 mins
75 mins
Ingredients
Servings:
4
- 2 discs White bread
- 3 Onions
- 800 g minced beef
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 1/2 TEASPOON ground cumin
- 2 Eggs
- 4 TABLESPOONS Olive oil
- 2 Garlic cloves
- 750 g ripe tomatoes
- 2 TABLESPOONS Tomato paste
- 2-3 TABLESPOONS dry sherry
- 4 TABLESPOONS Fresh cream
Directions
- 1
Soak white bread in cold water. Peel and finely dice 1 onion. Hack, dice onion, approx. 1 1⁄2 Knead 1 tsp salt, 1 tsp pepper, 1⁄2 tsp cumin, eggs and squeezed bread. Form approx. 24 balls from the minced mass.
- 2
Heat 2 tablespoons of oil in a large frying pan. Fry the meatballs in portions all around for about 8 minutes.
- 3
Peel and finely dice 2 onions and garlic. Wash and chop the tomatoes. Heat 2 tablespoons of oil in a large pot. Brown the onions and garlic in it. Add tomatoes and tomato paste, sweat briefly and simmer for about 10 minutes.
- 4
Season to taste with sherry, salt, pepper and sugar. Heat the albóndigas in it. Serve with crème fraîche. White bread tastes good with it.
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