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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 (Spanish Meatballs)
Ingredients:
40 Servings
MEATBALLS ----
1/2 Cup Fresh breadcrumbs
2 Tbl Milk
1/2 Lb Pork, lean, minced
2 Oz Beef, lean, minced
1 Egg, lightly beaten
4 1/2 Tsp Onion, minced
3 Cl Garlic, minced
1 Tbl Parsley, fresh minced
1/4 Tsp Salt
1/4 Tsp Pepper, fresh ground
1 Cup Vegetable oil
- WHITE WINE SAUCE -
1/2 Cup Olive oil
1 Large Onion, minced
1 Large Carrot, minced
1 Tbl Flour
1 Cup Beef stock
1/2 Cup Dry white wine
1 Tbl Tomato puree
1/4 Tsp Pepper, fresh ground
1 Whole clove
Method of Preparation:
MEATBALLS: Soak crumbs in milk until very soft, about 5 minutes. Combine all remaining ingredients except oil, mix well. Roll into 1" balls. Refrigerate at least 1 hour. SAUCE: Heat olive oil in heavy large skillet over medium low heat. Addd onion and carrot and cook until tender, stirring occasionally, about 10 minutes. Add flour and stir 3 minutes. Whisk in stock. Add wine, tomato puree, pepper, clove and salt to taste. Bring to a boil, stirring and skimming surface. Reduce heat and simmer 30 minutes. Taste and adjust seasonings. Heat vegetable oil in another large heavy skillet over medium-high heat. Roll meatballs in additional flour to coat. Add to skillet and cook on all sides until light brown, about 5 minutes. Transfer to sauce with slotted spoon. Simmer until meatballs are cooked through, stirring occasionally, about 20 minutes. Serve immediately. |
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