An original Mediterranean recipe, easy to prepare and full of taste. In this Spanish version, you can serve it with bread and the classic Aioli dipping…
Ingredients (for 2)
- 2 cups ground beef
- 2 eggs
- 2/3 cup breadcrumbs
- 2 tbsp vegetable oil
- 1/2 cup white wine
- 1 onion
- 1 tbsp parsley
- 2 garlic cloves
- 1 large tomato
- 1 can tomato sauce
- salt & black pepper
Directions
- In a large bowl, mix the meat (finely minced), eggs, breadcrumbs, garlic (crushed), parsley (chopped) and half of the onions (grated); season with a pinch of salt and ground black pepper
- Shape the meat into small balls with your hands and dust with some breadcrumbs
- Heat the oil in a skillet and sauté the meatballs until well browned on all sides
- Add the remaining onion and the wine to the pan, cook for another 5 minutes, then add the tomatoes (chopped) and the tomato sauce
- Season to taste with salt and freshly ground black pepper, cover and simmer at low heat for 45 minutes
Best Served With
Grilled bread (bruschettas)
Tips from the Chef
- Great Albondigas are soft and tender: to achieve this, cover the pan and let the meatballs cook in their own juices at very low heat
- For extra taste and freshness, you can add some ricotta cheese to the mix
- Before adding the tomato sauce, be sure the wine has evaporated (no alcohol smell)
Cambooza 