Spanish meatballs
Albondigas are a classic on the tapas table, but also as a dinner on their own. Spanish meatballs are one of my favorite dishes to order when I'm sitting dangling with a glass of sherry in my hand at a tapas bar somewhere in Spain.
Ingredients · Servings 4
- 200 g minced pork
- 200 g minced meat
- 2 slice(s) of bread
- 2 dl milk
- 1.5 tsp flaked salt
- 0.5 tsp ground pepper
- 2 tsp parsley
- 1 onion
- 2 tablespoons olive oil
- 2 cloves garlic
- 400 g canned tomatoes
- 1 ss oregano
- 2 bay leaves
- 1 tsp chili flakes
- 2 tablespoons parsley
- a little salt and ground pepper
Method · 45 min
- Set the oven to 180 degrees, hot air.
- Grate the insides from white bread or grind in a blender, and add it to the milk.
- Process the minced meat with salt in a food processor. When the consistency is chewy, add the bread and milk. Add pepper and parsley.
- Form into small meatballs and place on a lined baking tray. Place in the middle of the oven for 10 minutes.
- Meanwhile, make the sauce. Finely chop the onion and garlic. Sauté the onion in a pan with a little oil over medium heat until soft. Add the garlic. After stirring for a minute, add the tomatoes and the rest of the ingredients, except the parsley.
- Bring to a boil and cover. When the meatballs are done cooking in the oven, carefully place them in the sauce. Let stand for 10 minutes before serving. Sprinkle with chopped parsley.
200 g minced beef
2 slice(s) of bread, bread crumbs
