Andalusian mini meatballs (Albondigas)

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Wash parsley, shake dry, pluck leaves from the stalks and chop. Set something aside for sprinkling. Soak toast in cold water. Peel garlic and 1 onion and dice very finely. Knead minced meat, parsley, diced onion, garlic, 1 1/2 tsp salt, 1 tsp pepper, cumin, coriander, eggs and squeezed bread. Form approx. 20 meatballs from the minced mass with wet hands

2. 2

   Prepare rice in boiling salted water according to package instructions. Heat 2-3 tablespoons of oil in a large frying pan, fry the meatballs in it over medium heat for about 8 minutes while turning, remove

3. 3

   Meanwhile peel 2 onions and chop them finely. Heat 2 tablespoons of oil in a saucepan, sauté onions in it, add tomato paste, sauté briefly, add tomatoes. Season with salt, pepper and some sugar. Simmer covered at medium heat for about 10 minutes. Add sherry, season to taste again. Add the meatballs, heat up briefly

4. 4

   Drain the rice in a sieve, let it drain. Put the pot back on the stove, melt butter in it. Add saffron, sweat briefly, add rice, mix. Arrange everything, sprinkle with parsley

Nutrition Facts

KCAL
830 kcal

CARBS
55 g

FATS
45 g

PROTEINS
52 g