Albondigas

Name: albondigas
Total time: 50 min
Yield: 4
Ingredients: 500 gram half to half minced for the meatballs; 1 egg for the meatballs; 5 tablespoon bread crumb for the meatballs; 2 tablespoon milk for the meatballs; 1 bag Spice meatballs for the meatballs; 4 tablespoon flour for the meatballs; 3 tablespoon olive oil for the pepper sauce; 1 Red pepper for the pepper sauce; 2 clove garlic for the pepper sauce; 1 tomato for the pepper sauce; 125 milliliters White wine for the pepper sauce; 75 milliliters meat broth from tablet for the pepper sauce; 1 laurel leaf for the pepper sauce; 1 bunch flat leaf parsley for the pepper sauce

Spanish meatballs

Ingredients

Directions

Mix the mince with the egg, the bread crumbs, milk and herb mix in a bowl and knead everything well together.
Take a deep plate and put a layer of flour in it. Turn about 20 to 25 balls of the mince and roll them through the flour. Let them stiffen in the refrigerator for half an hour.
Heat the oil in a frying pan and fry the balls in portions for about 5 minutes around golden brown. Take them out of the pan and keep them separate.
Fry the onion about 4 minutes in the remaining shortening. Add the peppers and fruit for a few more minutes. Add the garlic and fry for a few minutes at low setting until everything is soft.
Stir in the tomato, wine, stock and the bay leaf and let everything simmer for about 5 minutes at medium height.
Remove the bay leaf and puree the sauce.
Spoon the balls in the sauce and cover with the lid. Leave to simmer for half an hour on low setting.
Sprinkle the albóndigas just before serving with the parsley.