Bikers Spanish Meatballs Albondigas Recipes

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SPANISH MEATBALLS (ALBONDIGAS)



Spanish Meatballs (Albondigas) image

An easy and delicious tapa dish. There are many versions of albondigas and this is one that I hope you like. Enjoy!

Provided by Nif_H

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb ground beef
1 egg
1 small onion, finely chopped
1 lb ripe tomatoes, peeled and finely chopped (boil for 1 minute, shock in ice water, then peel)
2 bouillon cubes
2 tablespoons olive oil
1/2 cup red wine
fresh ground black pepper

Steps:

  • Mix the ground beef with the egg and half of the chopped onion. Season with one stock cube and black pepper.
  • Pour olive oil into a large pot and heat. Roll the meat mixture into the size of ping pong balls and add them to the oil. Fry until almost done then add the rest of the onion and fry together for another couple of minutes.
  • Add tomatoes to the meatballs; add the red wine, the other stock cube and black pepper to season. Let everything simmer for another 15 minutes.

Nutrition Facts : Calories 378.1, Fat 25.4, SaturatedFat 8.1, Cholesterol 123.8, Sodium 405.9, Carbohydrate 7.3, Fiber 1.7, Sugar 4.3, Protein 24.1

BIKERS SPANISH MEATBALLS "ALBONDIGAS"



Bikers Spanish Meatballs

Spanish meatballs, "albondigas", make an authentic addition to a tapas selection. Alternatively, serve as a main course.

Provided by wigangiddy

Categories     Meat

Time 40m

Yield 6 serving(s)

Number Of Ingredients 15

500 g/ 1lb 2oz minced beef (or a mixture of both) or 500 pork (or a mixture of both)
1/2 onion, finely chopped
1 garlic clove, chopped
2 tablespoons dried parsley
3 -4 tablespoons fresh white breadcrumbs
1 free-range egg, beaten
plain flour, for coating
2 -3 tablespoons olive oil
2 carrots, thinly sliced
1/2 onion, finely chopped
3 garlic cloves, chopped
2 tablespoons dried parsley
1 tablespoon paprika
generous pinch saffron
salt

Steps:

  • For the meatballs, Put the minced meat in a bowl with the onion, garlic, parsley and breadcrumbs. Mix with your hands until well combined, add the beaten egg and mix until well combined. Shape the mixture into small meatballs.
  • Sprinkle some plain flour onto a plate, and roll the meatballs in the flour to coat lightly.
  • Heat one tablespoon of the olive oil in a frying pan and add a few meatballs to the pan. Fry gently, turning frequently, until golden-brown on all sides. Remove from the pan and set aside to drain on kitchen paper. Repeat with the remaining meatballs, cooking them in batches until they are all cooked. Top up the oil as needed during the cooking process.
  • Once the meatballs are cooked, make the sauce. In the same pan as the meatballs were cooked in, fry the carrots, onions and garlic over a medium heat until the onions are soft and lightly coloured. Add the parsley, paprika and saffron, and pour in 300ml/½pt water. Bring to the boil, simmer for 2-3 minutes to thicken, season with salt to taste, and then add the meatballs to the pan. Simmer for 10 minutes to warm through before serving.

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