Albondigas (Spanish meatballs)

Albondigas (Spanish meatballs)

Total: 45 Min. | Active: 45 Min.
lactose-free
Nutritional value / people: 324 kcal
, Fat: 21 g
, Carbohydrate: 12 g
, Protein: 21 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Meatballs

350g minced meat (beef)
1 onion, finely chopped
3 garlic cloves, pressed
1bunch flat-leaf parsley, finely chopped
1 egg
3tbsp breadcrumbs
¾tsp salt
a little pepper
oil for frying

Tomato sauce

1tbsp olive oil
400g chopped tomatoes
½tsp salt
a little cayenne pepper
¼tsp cumin
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How it's done

Meatballs

Mix the mince with half of the onion, garlic and parsley, plus all the other ingredients up to and including the pepper. Knead well by hand until the ingredients form a compact mass. With wet hands, shape the mass into 16 balls. Heat the oil in a frying pan. Fry the meatballs in batches over a medium heat for approx. 7 mins., keep warm.

Tomato sauce

Heat the oil in the same pan, sauté the remaining onion and garlic for approx. 3 mins. Add the tomatoes, season. Turn down the heat, reduce for approx. 15 mins. Add the meatballs, heat gently. Sprinkle with the remainder of the parsley.

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