Albondigas (Spanish Meatballs)
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Easy tapas appetizer. They freeze well and also can be frozen before cooking and cooked at a later time.
- Ready In:
- 1hr 15mins
- 1 1⁄4 lbs ground beef or 1 1/4 lbs pork
- 1 egg
- 4 -6 garlic cloves
- 2 sprigs parsley, finely chopped
- 1 cup flour
- 1 onion, finely chopped
- 2 bay leaves
- 1 teaspoon salt
- extra virgin olive oil
- 4 ounces white wine
- In a large bowl, beat the eggs and then add the meat, mixing well. Add the crushed garlic, the salt and the parsley, mixing with a fork until the mixture is well coated with the egg.
- Use a spoon to take out enough mixture to make a golf-ball-sized meatball and lightly press it with your hands, leaving the edges rough, not smooth so that the sauce and juices can penetrate easily.
- Make balls with the rest of the mixture, then coat each of the balls by rolling them in flour.
- Use a small, deep frying pan and fill with olive oil to about half the depth of the meatballs.
- When the oil is hot carefully add 4 or 5 balls and brown them lightly for 1 or 2 minutes, make sure that you turn them over.
- Fry all the meatballs like this, putting them aside when done.
- Make the sauce: Use the olive oil used for frying the meatballs, sieve it into a large frying pan, then add the onion and cook slowly for about 10 minutes. Add the garlic cloves with the skin on, glass of wine and the two bay leaves.
- Transfer the meatballs into the sauce and simmer, turning occasionally, for about 25 minutes.
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