Spanish meatballs
easy
60 mins
60 mins
Ingredients
- 1 Bread roll (from the previous day)
- 1/4 l Milk
- 3 Onions
- 3 Garlic cloves
- 300 g Tomatoes
- 3 Stem(s) Marjoram
- 3 TABLESPOONS Olive oil
- 1 TABLESPOON Flour
- 200 ml Vegetable broth (instant)
- 7 TABLESPOONS dry sherry
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 500 g mixed minced meat
- 1 Egg
- 2 stem(s) flat leaf parsley
- 7-10 Tbsp Olives and marjoram
- 7-10 Tbsp Flour
Directions
- 1
Soak the rolls in the milk. Peel and finely chop the onions. Peel garlic and press it through a garlic press. Clean, wash and chop the tomatoes. Wash and chop the marjoram. Heat 1 tablespoon of olive oil.
- 2
Fry 2 onions and 2 garlic cloves in it. Dust with flour. Deglaze with stock and 5 tablespoons sherry. Add the tomatoes. Season with salt, pepper and marjoram. Let simmer for about 15 minutes. In the meantime squeeze out the bread rolls. Knead with minced meat, remaining onion and garlic, egg and 2 tablespoons sherry. Season with salt and pepper. Form small balls with floured hands. Heat 2 tablespoons of olive oil.
- 3
Let simmer for about 15 minutes. In the meantime squeeze out the bread rolls. Knead with minced meat, remaining onion and garlic, egg and 2 tablespoons sherry. Season with salt and pepper. Form small balls with floured hands. Heat 2 tablespoons of olive oil. Fry the balls for about 5 minutes. Then add to the sauce and cook for another 5 minutes. Wash the parsley, cut into fine strips and sprinkle over the sauce. Season again and serve in portions garnished with olives and fresh marjoram. Serve with saffron rice with peas
- 4
Fry the balls for about 5 minutes. Then add to the sauce and cook for another 5 minutes. Wash the parsley, cut into fine strips and sprinkle over the sauce. Season again and serve in portions garnished with olives and fresh marjoram. Serve with saffron rice with peas
Nutrition Facts
520 kcal
15 g
36 g
30 g
More Delicious Recipes
