Spanish Meatballs

EASY RECIPE FOR SPANISH MEATBALLS
(Alb�ndigas) 
One of the more famous Spanish recipes, meatballs are often served 
in tapas bars as a snack or an appetizer. Spanish meatballs are made 
as a main dish at home. Alb�ndigas are also often offered as the 
starter in the set menu (men� del d�a) which Spanish restaurants are 
required to offer to customers. There are lots of recipies for 
Spanish meatballs - we think this one includes the best things from 
most of them!
Basic ingredients for 4 people
2 medium onions
2 cloves of garlic
2 whole cloves
1 small glass of white wine
A little flour
Salt and pepper
1 Carrot
1 bayleaf
Tomato pur� or tomate frito
Half a stock cube
 400g minced chicken or turkey
100g minced bacon
1 desertspoon pinenuts (optional)
1 tsp. chopped fresh parsley
3 desertspoons soya sauce
2 desertspoons bread crumbs
1 tsp. of oregano
Olive oil 
2 small, ripe tomatoes
A small cup of peas
 
Steps:
1. Mix the minced chicken or turkey with the minced bacon. Grate one 
onion and chop or crush one clove of garlic. Add the grated onion, 
chopped garlic, soya sauce, oregano, pinenuts and breadcrumbs to the 
meat, and mix all ingredients together very very well. 
2. Make small balls with the mixture - about the size of a large 
marble. Coat them lightly in the flour (get a bowl, put some flour 
in and roll each ball around) and put all the balls on a large plate 
until you are ready to fry them.
3. Now make the sauce. Cut up the other onion and chop the other 
garlic, and put both of them in a non-stick pan with a little olive 
oil, the fresh parsley and some salt and pepper. Fry gently until 
they are soft, and then chop the 2 tomatoes and add them. Finally 
grate the carrot and add that too. Add the white wine and the 
cloves, half a stock cube dissolved in half a cup of water, the 
peas, a bayleaf and a bit of tomato pur� (or tomate frito if you 
live in Spain). Stir well and put on a low heat. 
4. Put some olive oil in a non-stick frying pan, enough to cover the 
bottom of the pan, and fry the meatballs until they are brown all 
over. You don't have to use lots of oil - turn them over so that 
they cook on all sides, and make sure the heat isn't too strong, 
otherwise they might burn. You will probably need to fry them in two 
or three batches, depending on the size of your frying pan. As each 
batch is ready, put the meatballs straight into the pan with the 
sauce and when they are all done and in the pan, leave them to 
simmer in the sauce for about half an hour. 
5. You can serve the meatballs on their own as a tapas dish, or as a 
main course accompanied by a green leafy salad and/or a red pepper 
salad.
RECIPE FROM : Euroresidentes, SPAIN
 
 
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* World Recipes Y-Group
Category:World Recipes