Main Course

Albondigas en Salsa

Name: Albondigas en Salsa
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 racions
Cuisine: spanish
Ingredients: 250 g ground pork; 250 g ground beef; 50 g bread crumb; 60 ml milk; 1 u egg beaten; 2 gra garlic minced; 2 cs fresh parsley chopped; 0,5 ct salt; 0,25 ct black pepper freshly ground; 0,25 tassa all-purpose flour; 3 cs olive oil; 1 u yellow onion finely chopped; 3 gra garlic minced; 1 u red bell pepper diced; 400 g crushed tomato canned; 250 ml chicken broth; 120 ml dry white wine; 1 u bay leaf; 1 ct smoked paprika; 0,5 ct salt; 0,25 ct black pepper freshly ground; 1 cs fresh parsley chopped, for garnish (opcional)

These Spanish-style meatballs are simmered in a rich, flavorful tomato sauce. Perfect as a main course with rice or bread, or as a hearty tapa. The meatballs are tender and the sauce is deeply savory.

Una recepta original de Forkin

Temps total: 1 h 15 min
Racions: 4
Dificultat: Mitjana
Per ració: 598 kcal

Informació sobre al·lèrgens: pot contenir ous, gluten, llet i sulfits. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

meatballs

250 gground pork
250 gground beef
50 gbread crumb
60 mlmilk
1 uegg, beaten
2 gragarlic, minced
2 csfresh parsley, chopped
0,5 ctsalt
0,25 ctblack pepper, freshly ground
0,25 tassaall-purpose flour

sauce

3 csolive oil
1 uyellow onion, finely chopped
3 gragarlic, minced
1 ured bell pepper, diced
400 gcrushed tomato, canned
250 mlchicken broth
120 mldry white wine
1 ubay leaf
1 ctsmoked paprika
0,5 ctsalt
0,25 ctblack pepper, freshly ground

garnish

1 csfresh parsley, chopped, for garnish(opcional)

Estris

large skillet · large bowl · dutch oven

Elaboració

Pas a pas

1
In a large bowl, combine the ground pork, ground beef, bread crumb, milk, egg, minced garlic (for meatballs), chopped fresh parsley (for meatballs), salt (for meatballs), and black pepper (for meatballs).
Uns 5 min
Nota de cuina: Do not overmix the meatball mixture, as this can make the meatballs tough.
2
Roll the mixture into small, golf-ball-sized meatballs.
Uns 10 min
Nota de cuina: Wet your hands slightly to prevent the meat mixture from sticking.
3
Lightly dust the meatballs with all-purpose flour, shaking off any excess.
Uns 5 min
Nota de cuina: The flour helps to create a nice crust and also thickens the sauce.
4
Heat olive oil in a large skillet or Dutch oven over medium-high heat.
Uns 1 min
5
Brown the meatballs in batches on all sides until golden. Remove them from the pan and set aside.
Uns 10 min
Nota de cuina: Do not cook them through, just brown the exterior.
6
Add the chopped yellow onion and diced red bell pepper to the same pan, adding a little more olive oil if needed.
7
Sauté until the onion is softened and translucent, about 5-7 minutes.
Uns 7 min
8
Stir in the minced garlic (for sauce) and smoked paprika, and cook for another minute until fragrant.
Uns 1 min
Nota de cuina: Be careful not to burn the garlic.
9
Pour in the dry white wine and scrape up any browned bits from the bottom of the pan.
Uns 2 min
10
Add the crushed tomato, chicken broth, bay leaf, salt (for sauce), and black pepper (for sauce).
Uns 1 min
11
Bring the sauce to a simmer, then return the browned meatballs to the pan.
Uns 2 min
12
Reduce the heat to low, cover, and simmer for 25-30 minutes, or until the meatballs are cooked through and the sauce has thickened slightly.
Uns 30 min
Nota de cuina: Stir occasionally to prevent sticking.
13
Remove the bay leaf before serving.
14
Garnish with fresh parsley if desired and serve hot.

Per ració

Nutrició

53%Puntuació

Calories: 597,6kcal
Proteïnes: 28,9g
Hidrats de carboni: 29,3g
Greixos: 38,6g
Fibra: 4,2g
Sucre: 8,1g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover albondigas in an airtight container in the refrigerator.

Com reescalfar-ho

Reheat gently on the stovetop over low heat or in the microwave until warmed through.