Spanish Meatballs (Albondigas) in Tomato Sauce recipe
14 August 2009 @ 20:59
Spanish Meatballs (Albondigas) in Tomato Sauce is a very popular dish, usually served as a tapas in bars up and down Spain. It is usually served with fresh bread on the side to dip into the tomato sauce. When I make this I sometimes add some chilli powder to give it a bit of a kick, but this is the standard Spanish Meatballs recipe, without the chilli.
500g beef mince or pork mince
3-4 cloves garlic
1 egg (beaten)
4 tomatoes, roughly chopped
2 slices stale bread
salt and pepper
In a blender or mortar, crush 2 cloves of garlic with the parsley and mix with a dash of white wine.
Place this mixture in a large bowl with the mince, mix well and then leave to stand for 20 minutes.
Place the bread in a shallow dish and cover with the milk. Leave to soak for a few minutes
Add the bread, egg, salt and pepper to the mince and knead until all the ingredients are mixed together.
Make small balls and roll each one in flour.
Cook in plenty of hot oil until they turn golden brown, drain and place in a casserole dish.
For the sauce:
Finely chop the onion and the remaining garlic
Place a little oil from the meatballs into a casserole dish or large earthenware dish 3. Add the onion and garlic and gently fry until they begin to brown.
Add the chopped tomatoes and about half a glass of white wine.
Bring to the boil and cook for 5 minutes
Pour the sauce over the meatballs and then place in a moderate oven for 20 - 25 minutes.
Serve with fresh bread to dip in the sauce