Albondigas en Salsa
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.
En original oppskrift av Forkin
- Total tid
- 1 t 15 min
- Porsjoner
- 4
- Vanskelighetsgrad
- Middels
- Per porsjon
- 598 kcal
Allergeninformasjon: kan inneholde egg, gluten, melk og sulfitter. Kontroller alltid ingredienspakningen hvis du har en allergi.
Forberedelser
Ingredienser
Konvertert for visning; mengdene i oppskriften forblir tilsvarende.
meatballs
- 250 gground pork
- 250 gground beef
- 50 gbread crumb
- 60 mlmilk
- 1 stk.egg, beaten
- 2 feddgarlic, minced
- 2 ssfresh parsley, chopped
- 0,5 tssalt
- 0,25 tsblack pepper, freshly ground
- 0,25 koppall-purpose flour
sauce
- 3 ssolive oil
- 1 stk.yellow onion, finely chopped
- 3 feddgarlic, minced
- 1 stk.red bell pepper, diced
- 400 gcrushed tomato, canned
- 250 mlchicken broth
- 120 mldry white wine
- 1 stk.bay leaf
- 1 tssmoked paprika
- 0,5 tssalt
- 0,25 tsblack pepper, freshly ground
garnish
- 1 ssfresh parsley, chopped, for garnish(valgfritt)
Utstyr
large skillet · large bowl · dutch oven
Fremgangsmåte
Trinn for trinn
- 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).
Omtrent 5 min
Kokkens tips: Do not overmix the meatball mixture, as this can make the meatballs tough.
- 2
Roll the mixture into small, golf-ball-sized meatballs.
Omtrent 10 min
Kokkens tips: Wet your hands slightly to prevent the meat mixture from sticking.
- 3
Lightly dust the meatballs with all-purpose flour, shaking off any excess.
Omtrent 5 min
Kokkens tips: 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.
Omtrent 1 min
- 5
Brown the meatballs in batches on all sides until golden. Remove them from the pan and set aside.
Omtrent 10 min
Kokkens tips: 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.
Omtrent 7 min
- 8
Stir in the minced garlic (for sauce) and smoked paprika, and cook for another minute until fragrant.
Omtrent 1 min
Kokkens tips: 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.
Omtrent 2 min
- 10
Add the crushed tomato, chicken broth, bay leaf, salt (for sauce), and black pepper (for sauce).
Omtrent 1 min
- 11
Bring the sauce to a simmer, then return the browned meatballs to the pan.
Omtrent 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.
Omtrent 30 min
Kokkens tips: Stir occasionally to prevent sticking.
- 13
Remove the bay leaf before serving.
- 14
Garnish with fresh parsley if desired and serve hot.
Per porsjon
Næringsinnhold
- Kalorier
- 597,6kcal
- Protein
- 28,9g
- Karbohydrater
- 29,3g
- Fett
- 38,6g
- Fiber
- 4,2g
- Sukker
- 8,1g
Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.
Hold den god
Store leftover albondigas in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat or in the microwave until warmed through.
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