SPANISH MEATBALLS IN TOMATO SAUCE - ALBONDIGAS RECIPE
Spanish meatballs or tapas - albondigas, these are the best meatballs in tomato sauce, Spanish food at its best.
Provided by Adina
Categories Beef, Pork and Lamb
Time 55m
Number Of Ingredients 23
Steps:
- Make meatballs: Place the ground meat, grated garlic cloves, lightly beaten egg, dried breadcrumbs, parsley, sweet, smoked, hot paprika, salt, and pepper in a bowl. Mix well with your hand. Form between 30 and 35 small meatballs, about the size of a walnut.
- Fry meatballs: Heat the oil in a large skillet. Fry the meatballs (in two batches if necessary) until brown on all sides. This will take about 5 minutes. Take the meatballs out of the pan and set them aside.
- Chop the onion very finely.
- Saute: Heat the 2 tablespoons olive oil in the same skillet. Add the onion and cook it until translucent. Add the finely chopped garlic cloves and stir for another minute.
- Simmer: Add the tomatoes from the can, fennel seeds, oregano, bay leaves, cayenne pepper, and chopped parsley. Add some salt and pepper as well. Stir well and bring to a boil. Simmer on medium-low heat for 20 minutes or until slightly thickened.
- Add the meatballs to the pan and heat them in the sauce for about 5 minutes or cooked through.
- Serve as suggested above.
Nutrition Facts : ServingSize 1 /4 of the dish, Calories 565 kcal, Carbohydrate 12 g, Protein 43 g, Fat 38 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 176 mg, Sodium 788 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 22 g
SPANISH MEATBALLS
Tasty little meatballs to serve as appetizers or serve on rice as an entree. Let me know what you think ... but PLEASE be nice ... I am new here and I scare easily. ;)
Provided by Moonchild64
Categories Meat
Time 55m
Yield 40 meatballs, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, mix together all meatball ingredients EXCEPT flour.
- Roll mixture into 2" balls.
- Roll each ball in the flour.
- Lightly oil a skillet with olive oil and fry the meatballs on med.- high heat until golden brown.
- Put meatballs in a large saucepan and set aside.
- In the same skillet you fried the meatballs in, add the onions and peppers and cook until tender.
- Add the tomatoes and cook another 8-10 minutes or until tomatoes are the consistency you like.
- Add the wine and cook about 3 more minutes.
- Salt and pepper to taste.
- Pour sauce mixture onto meatballs and let simmer on low about 10 minutes.
- Best served on rice or rice-a-roni.
- *NOTE* If you like a sweeter sauce, try mixing 3 Tbsp grape jelly with the wine before adding it to the sauce.
RICE MEATBALLS
"I first made these meatballs when our children were small, and they just loved them," notes Mary Kelso of Hannibal, Missouri. "I occasionally use cream of mushroom soup instead of tomato soup, and that variation is delicious, too."
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine the egg, rice, onion, parsley, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place on the rack in a pressure cooker. Combine the soup, water and Worcestershire sauce; pour over meatballs., Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium; cook for 10 minutes. (Pressure regulator should maintain a slow steady rocking motion or release of steam; adjust heat if needed.) Remove from the heat. Immediately cool according to manufacturer's directions until pressure is completely reduce.
Nutrition Facts : Calories 285 calories, Fat 9g fat (4g saturated fat), Cholesterol 109mg cholesterol, Sodium 848mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 2g fiber), Protein 25g protein.
SPANISH RICE AND MEATBALLS
Clipped from a magazine years ago. This recipe is so good my brother asked for a copy. Very unusual.
Provided by Barb in WNY
Categories Meat
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Sauté bacon until crisp in a large frying pan; remove and drain on paper towels.
- Mix ground beef lightly with egg, breadcrumbs, and 1 teaspoon salt until well blended; shape into 16 small balls.
- Brown in bacon drippings in he same pan; push to one side.
- Stir onion, celery, green pepper, and chili powder into pan; sauté until vegetables are soft.
- Stir in rice, tomatoes, water and remaining salt; heat to boiling, stirring lightly to mix; cover.
- Simmer, adding more water if mixture seems dry, about 45 minutes, or until rice is tender and liquid is absorbed.
- Garnish with saved bacon.
SPANISH MEATBALL & BUTTER BEAN STEW
This hearty one-pot is full of Mediterranean flavour, with pork, red onion, peppers and smoked paprika - an impressive 4 of your 5 a day
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 11
Steps:
- Season the pork, working the seasoning in with your hands, then shape into small meatballs. Heat the oil in a large pan, add the meatballs and cook for 5 mins, until golden brown all over. Push to one side of the pan and add the onion and peppers. Cook for a further 5 mins, stirring now and then, until the veg has softened, then stir in the garlic and paprika. Stir everything around in the pan for 1 min, then add the tomatoes. Cover with a lid and simmer for 10 mins.
- Uncover, stir in the beans, the sugar and some seasoning, then simmer for a further 10 mins, uncovered. Just before serving, stir in the parsley. Serve with crusty bread for dunking, if you like.
Nutrition Facts : Calories 435 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 22 grams sugar, Fiber 12 grams fiber, Protein 33 grams protein, Sodium 1.3 milligram of sodium
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