Spanish meatballs (Albóndigas)

Spanish meatballs (Albóndigas)

My Organic Alnatura Recipes
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Preparation time
60min
Serving(s)
4

Source photo: Alnatura - Photographe: Oliver Brachat

Ingredients

3
cloves of garlic
3
tbsp breadcrumbs
1
egg
500
g minced beef
Sea salt, pepper
Nutmeg
1
heaped tbsp flour
2
onions
1
green pepper
3
tbsp olive oil
175
ml chicken stock
150
ml red wine
1
tin chopped tomatoes (400 g)
1
tbsp tomato puree
Some cayenne pepper
or chilli flakes (to taste)

Crush half the garlic and add to the minced beef with the breadcrumbs and egg. Season with salt, pepper and nutmeg and mix everything thoroughly.

Form the mixture into little balls. Season the flour with some salt and pepper and coat the meatballs. Carefully shake off any excess flour.

Peel and halve the onions and cut into thin rings. Wash and clean the pepper and cut into thin strips.

Heat the olive oil in a high-sided pan and brown the meatballs on all sides. Remove and set aside.

Cook the onion rings and pepper strips in the remaining oil until soft. Add the chicken stock, red wine, chopped tomatoes and tomato puree and the rest of the crushed garlic.

Add the meatballs to the tomato sauce. Simmer for 40 minutes over a low to medium heat with the pan lid half off. The sauce should thicken slightly. Stir occasionally.

Season the sauce with salt and pepper and add cayenne pepper or chilli flakes if you wish.

These are good accompanied by toasted slices of bread rubbed with half a clove of garlic.

Tip
The meatballs can be frozen with their sauce.

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