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Category: Ethnic/Spanish
Rating: (?) Not Yet Rated
Contributing Chef: james
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Translate:
French/Traduisez -
German/Übersetzen Sie -
Italian/Traduca
Portuguese/Traduza -
Spanish/Traduzca |
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Title: Albondigas (Meatballs)
Ingredients:
4 Servings
1 Kg Lean beef, Minced
2 Eggs
2 Tbl Fresh breadcrumbs
3 Cloves garlic, peeled and
Crushed
1 Tbl fresh parsley, Chopped
500 Gr Spanish onions, peeled and
Chopped
Salt
Freshy black pepper, Ground
1 Tbl Plain flour
3 Tbl Olive oil
2 Small tomatoes, skinned,
De-seeded and, Chopped
1 Small glass dry white wine
150 Ml Chicken stock
Method of Preparation:
Mix the meat, eggs, breadcrumbs, garlic, parsley and half the onions, and season with a little salt and pepper. Form into small balls and dust with flour. Heat the oil in a flameproof casserole and saute the meatballs until well browned on all sides. Add the remaining onion to the pan and cook until soft. Add the tomatoes, wine and stock. Season to taste with salt and freshly groudn black pepper. Cover and simmer for 45 minutes. From: Spain on a plate - Maria Jose Sevilla ISBN 0-563-36347-9 Posted to MM-Recipes Digest by "Lina " <> on Aug 28, 1999 |
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