Home-Style Meatballs (Albondigas Caseras)

Submitted by kenk1492

"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: 1hr 5mins
• Ingredients: 18
• 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.

Reviews

[rkgr66]

Excellent meatballs! I've been making them from this recipe for an annual Christmas party for the last 5 years or so, I'm not allowed to come to the party without them! Must be that bit of nutmeg in there that gives it an extra special taste, and the sauce is perfect. Make them and enjoy!

 

[Bergy]

The combination of meats makes a lovely flavored meat ball- this, in combination with the herbs, gives a WOW performance. I made a couple of changes - First I made the whole recipe up to adding the onions-peppers etc. I froze all but 8 meat balls - these I browned but did not simmer them in the wine nor the broth. I served them on a bun like my regular Saturday night special burger - It rates at least an 8 out of 5. Thanks Kenk for posting

 

[Chef Kate]

Lovely little meatballs! I browned them in the oven to cut the fat a bit--otherwise followed instructions. Next time, I think I will double up on the sauce ingredients.