Spanish Meatballs Recipe
Spain's Popular Tapas or Entree Dish Also Known as Albondigas
Having a Spanish-themed menu or want to impress friends? This common beef meatball dish is easy to make and can be prepared in advance or using leftover meat.
Albondigas, or meatballs, are a very typical dish in Spain either as a main course or as a tapas in a bar. These albondigas are simple to make, but a little preparation and cooking time is necessary. You can make them from fresh or left-over cooked minced meat
They can be frozen either before they are cooked, or cook them and then freeze them, and as the preparation time isn't very quick it seems more worth while to make a double batch and have another ready home-made meal in the freezer.
This recipe was imparted by a Spanish friend who assures readers of its quality. Enjoy.
To make Albondigas – Spanish Meatballs, you will require:
- 600 grams Minced beef or pork
- 1 egg
- garlic cloves, at least four
- 2 sprigs parsley finely chopped
- 1 cup of flour
- 1 onion chopped up finely
- 2 bay leaves
- 1 tsp of salt
- Spanish virgin olive oil for extra authenticity
- 1/2 glass of wine
How to prepare the meatballs
In a large bowl, beat the eggs and then add the meat, mixing well. Add the crushed garlic, the salt and the parsley, mixing with a fork until the mixture is well coated with the egg.
Use a spoon to take out enough mixture to make a golf-ball-sized meatball and lightly press it with your hands, leaving the edges rough, not smooth so that the sauce and juices can penetrate easily. (If you make them very smooth they can turn out rather dry. Surprising but true!)
Make balls with the rest of the mixture, then coat each of the balls by rolling them in flour.
Use a small, deep frying pan and fill with olive oil to about half the depth of the meatballs.
When the oil is hot carefully add 4 or 5 balls and brown them lightly for 1 or 2 minutes, make sure that you turn them over.
Fry all the meatballs like this, putting them aside when done.
Make the sauce
Use the olive oil used for frying the meatballs, sieve it into a large frying pan, then add the onion and cook slowly for about 10 minutes. Add the garlic cloves with the skin on, glass of wine and the two bay leaves.
Transfer the meatballs into the sauce and simmer, turning occasionally, for about 25 minutes.
Aproveche!!!
