Home-Style Meatballs (Albondigas Caseras)

The word "tapa" in Spanish means top or cover (there are other meanings) Spain has many bars - one for every 120 persons. They are usually small and run by families. Coffee, water, soft drinks and liquor. They serve food also. They have the time and ingredients for these small dishes. In the early days tapas were served on small dishes placed as a cover over drinks. The tapas were small and sometimes they were free or sold for a small price. Today the dishes are larger and expensive. (4) recipes of the most commonly found tapas all over Spain.

• Ready In: 1 hr 5 mins
• Yields: 1 batch

Ingredients

• 1⁄2 lb beef, ground
• 1  lb  veal, ground
• 1⁄2 lb pork, ground
• 3⁄4 cup  breadcrumbs
• 5  garlic cloves, minced, divided
• 2  eggs
• 1⁄2 teaspoon nutmeg, ground
• 2  teaspoons salt
• 3⁄4 teaspoon pepper, freshly ground
•  flour, for dusting
• 3  tablespoons olive oil
• 1  medium onion, coarsely chopped
• 1  green pepper, cut in 1/4 inch strips
• 1  small tomatoes, skinned and coarsely chopped
• 1⁄2 cup dry white wine
• 3⁄4 cup chicken broth
•  salt
•  pepper, Freshly ground

Directions

1. In a bowl, combine the beef, veal, and pork with bread crumbs, 4 cloves of garlic, the eggs, nutmeg, salt, and pepper.
2. Form into cocktail-size meatballs. Dust with flour.
3. Saute the meatballs in a casserole with olive oil until well browned on all sides.
4. Add onion, remaining clove of garlic, and green pepper.
5. Cook until onion is wilted.
6. Add the tomato, wine, broth, salt and pepper.
7. Cover and simmer for 45 minutes.