Albóndigas en salsa
70 min495 kcal each
Tender beef and pork meatballs, browned and simmered in a white-wine and vegetable sauce, the way Spanish grandmothers make them.
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Plan this recipeIngredients
for 6 servings- Minced beef400 g
- Minced pork400 g
- Stale crusty bread60 g
- Whole milk100 ml
- Eggs1 piece
- Garlic3 clove
- Fresh parsley15 g
- Plain flour40 g
- Olive oil5 tbsp
- Onion1 piece
- Carrot1 piece
- Dry white wine150 ml
- Hot low-sodium stock (chicken or beef)400 ml
- Salt1½ tsp
- Black pepper½ tsp
Method
Prep 30 min · cook 40 min- Soak the bread in the milk. Mix it with both meats, the egg, 1 chopped garlic clove, the parsley, salt and pepper.
- Shape into balls the size of a walnut and roll them in the flour.
- Brown them in the olive oil in batches and set aside.
- In the same oil, soften the chopped onion, carrot and remaining garlic for 10 minutes. Stir in a spoonful of the leftover flour.
- Add the wine, let it bubble for 2 minutes, then the stock. Simmer 5 minutes and blend the sauce smooth.
- Return the meatballs and simmer for 20 minutes. Serve with rice or fried potatoes. They keep for 3 days.
Nutrition
per servingCal
495
Protein
29g
Carbs
17g
Fat
34g
Of 34g of fat per serving, 9.5g is saturated.
