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Albondigas (Spanish Meatballs)

1/2 c Fresh breadcrumbs
2 tb Milk
1/2 lb Pork; lean, minced
2 oz Beef; lean, minced
1 Egg; lightly beaten 4 1/2 ts Onion; minced
3 cl Garlic; minced
1 tb Parsley; fresh minced
1/4 ts Salt
1/4 ts Pepper; fresh ground
1 c Vegetable oil

White Wine Sauce
1/2 c Olive oil
1 lg Onion; minced
1 lg Carrot; minced
1 tb Flour
1 c Beef stock
1/2 c Dry white wine
1 tb Tomato puree
1/4 ts Pepper; fresh ground
1 Whole clove

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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