Meatball tapas in garlic and tomato sauce (Albondigas) – A detailed recipe for cooking. Share with friends: 
Time: 1 hour. 15 minutes. Recipes use volumetric containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Meatballs Albondigas
- 900 gr. ground beef (not lean)
- 225 gr. minced pork (not lean)
- 2/3 Art. small breadcrumbs
- 1 finely chopped large onion
- 1 chopped large green bell pepper
- 1/4 Art. plus 2 tbsp. l olive oil
- 2.5 tsp salt
- 1/4 tsp ground nutmeg
- 1/4 Art. chopped fresh parsley leaves
Tomato sauce
- 1 can (950 gr.) Whole tomatoes with juice
- 4 chopped large cloves of garlic
- 1 tbsp. l olive oil
- 3/4 tsp dried oregano
Recipes with similar ingredients: ground beef, minced pork, tomatoes, sweet peppers, onions, garlic, breadcrumbs, nutmeg, oregano, parsley
Recipe preparation:
- In a heavy frying pan (preferably cast iron) with a diameter of 23 cm. Fry, stirring occasionally, onion and bell pepper in 2 tbsp. l oil on moderately low heat until soft. Cool the mixture. In a large bowl mix well the onion mixture, minced meat, breadcrumbs, salt, nutmeg and parsley.
- Form balls from the mixture (1 tablespoon without top), about 90 pcs. Heat in a frying pan over medium heat. a tablespoon of oil until it is hot, but starts smoke and fry in batches of meatballs (approximately 16 pcs.), often shaking the pan to keep the meatballs in shape. At add the remaining 3 tbsp. l oils. Slotted spoon transfer the fried meatballs to a bowl.
- Sauce: In a heavy cauldron (at least 6 liters) on moderately fry over low heat, stirring garlic in oil until oil aroma, about 15 sec. Add tomatoes with juice, oregano and stew, dividing tomatoes into pieces. Add meatballs and stew lid, periodically gently mixing, 25 min., while the meatballs will not become soft, and the sauce will not slightly thicken. Slotted spoon transfer the meatballs to a heated serving bowl. If the sauce turned out liquid, gently boil it, stirring often, while it will not become the desired consistency. Salt and pepper the sauce and pour them meatballs. Meatballs and sauce can be cooked 2 days in advance. Allow them to cool without covering, and cool by covering. Preheat before serving.
