Albóndigas recipe

Simple recipe to make with the same utensils as traditional meatballs.  

As a tapas as an aperitif or as a main course? Let your desires take precedence. Tom Press offers you a Spanish meatball recipe to make with your paella equipment .  

Ingredients for the Albóndigas

500 g freshly ground beef
500 g of freshly minced pork
2 slices of sandwich bread
3 cloves of garlic
3 eggs
1 bunch of flat-leaf parsley, finely chopped
tomato sauce
onions
thyme
salt pepper
olive oil   

Preparation of the recipe

Peel and chop the garlic. Wash and chop the parsley.
Put the sandwich bread to soak in milk. In a large bowl, put the minced meats, beaten eggs, garlic, parsley and squeezed breadcrumbs. Mix everything well.
Add salt and pepper.  

With wet hands or with a dumpling tongs < / a> form balls about four centimeters in diameter. Flour it.  

Heat the oil in your paella and fry the meatballs until golden brown and set them aside on paper towels. Then sweat the chopped onions, pour in the crushed tomatoes and thyme, cover and simmer over medium heat for about 30 minutes.  

Add the meatballs while they heat up.  

Serve as tapas in individual ramekins or with rice as a main course.   


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