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

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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

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

Tomato sauce

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

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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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