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 porties
Cuisine: spanish
Ingredients: 250 g ground pork; 250 g ground beef; 50 g bread crumb; 60 ml milk; 1 st egg beaten; 2 teentje garlic minced; 2 el fresh parsley chopped; 0,5 tl salt; 0,25 tl black pepper freshly ground; 0,25 kopje all-purpose flour; 3 el olive oil; 1 st yellow onion finely chopped; 3 teentje garlic minced; 1 st red bell pepper diced; 400 g crushed tomato canned; 250 ml chicken broth; 120 ml dry white wine; 1 st bay leaf; 1 tl smoked paprika; 0,5 tl salt; 0,25 tl black pepper freshly ground; 1 el fresh parsley chopped, for garnish (optioneel)

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.

Een origineel recept van Forkin

Totale tijd: 1 uur 15 min
Porties: 4
Moeilijkheid: Gemiddeld
Per portie: 598 kcal

Allergeneninformatie: kan eieren, gluten, melk en sulfieten bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

meatballs

250 gground pork
250 gground beef
50 gbread crumb
60 mlmilk
1 stegg, beaten
2 teentjegarlic, minced
2 elfresh parsley, chopped
0,5 tlsalt
0,25 tlblack pepper, freshly ground
0,25 kopjeall-purpose flour

sauce

3 elolive oil
1 styellow onion, finely chopped
3 teentjegarlic, minced
1 stred bell pepper, diced
400 gcrushed tomato, canned
250 mlchicken broth
120 mldry white wine
1 stbay leaf
1 tlsmoked paprika
0,5 tlsalt
0,25 tlblack pepper, freshly ground

garnish

1 elfresh parsley, chopped, for garnish(optioneel)

Keukengerei

large skillet · large bowl · dutch oven

De bereidingswijze

Stap voor stap

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).
Ongeveer 5 min
Tip van de kok: Do not overmix the meatball mixture, as this can make the meatballs tough.
2
Roll the mixture into small, golf-ball-sized meatballs.
Ongeveer 10 min
Tip van de kok: Wet your hands slightly to prevent the meat mixture from sticking.
3
Lightly dust the meatballs with all-purpose flour, shaking off any excess.
Ongeveer 5 min
Tip van de kok: 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.
Ongeveer 1 min
5
Brown the meatballs in batches on all sides until golden. Remove them from the pan and set aside.
Ongeveer 10 min
Tip van de kok: 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.
Ongeveer 7 min
8
Stir in the minced garlic (for sauce) and smoked paprika, and cook for another minute until fragrant.
Ongeveer 1 min
Tip van de kok: 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.
Ongeveer 2 min
10
Add the crushed tomato, chicken broth, bay leaf, salt (for sauce), and black pepper (for sauce).
Ongeveer 1 min
11
Bring the sauce to a simmer, then return the browned meatballs to the pan.
Ongeveer 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.
Ongeveer 30 min
Tip van de kok: Stir occasionally to prevent sticking.
13
Remove the bay leaf before serving.
14
Garnish with fresh parsley if desired and serve hot.

Per portie

Voedingswaarden

53%Score

Calorieën: 597,6kcal
Eiwit: 28,9g
Koolhydraten: 29,3g
Vet: 38,6g
Vezels: 4,2g
Suiker: 8,1g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

Store leftover albondigas in an airtight container in the refrigerator.

Opwarmen

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