Albóndigas (meatballs)
easy
60 mins
60 mins
Ingredients
- 1 Bread roll (from the previous day)
- 200 ml Milk
- 1 (approx. 350 g) Vegetable Onion
- 4-5 Garlic cloves
- 600 g Minced pork
- 2 Eggs (size M)
- 8 TABLESPOONS dry sherry
- 7-10 Tbsp Salt
- 7-10 Tbsp freshly ground white pepper
- 3-4 Tbsp Olive oil
- 1 TABLESPOON Tomato paste
- 2 TABLESPOONS Flour
- 1 can(s) (850 ml) peeled tomatoes
- 200 ml Vegetable broth (instant)
- 1 pinch Sugar
- 1/2 bunch Parsley
- 7-10 Tbsp Parsley leaf
Directions
- 1
Soak rolls in milk. Peel and finely chop the onion. Peel garlic, chop half finely, cut the rest of the garlic into slices. Squeeze the bread roll well. Knead minced meat, eggs, chopped garlic, half of the onion cubes and 4 tablespoons of sherry with the dough hooks of the hand mixer.
- 2
Season with salt and pepper. Form small meatballs from the minced meat mixture. Heat the oil in a casserole dish and fry the meatballs in it in portions at medium heat for about 5 minutes while turning. Take the meatballs out of the pot and keep them warm. Add the remaining onion and garlic slices to the pot and fry while turning. Stir in tomato paste, dust with flour and mix. Deglaze with tomatoes, stock and remaining sherry. Stir well. Season with salt, pepper and sugar and let simmer for about 10 minutes at medium heat stirring several times. Then add meatballs and simmer for another 5 minutes.
- 3
Deglaze with tomatoes, stock and remaining sherry. Stir well. Season with salt, pepper and sugar and let simmer for about 10 minutes at medium heat stirring several times. Then add meatballs and simmer for another 5 minutes. Season to taste again. Wash the parsley, dab dry, chop finely and sprinkle over it. Serve garnished with parsley as desired
- 4
With 10 people:
Nutrition Facts
230 kcal
10 g
13 g
15 g
More Delicious Recipes
