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Albondigas (Meatballs)

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Meat Spanish


  • 1 kg Lean minced beef
  • 2 Eggs
  • 2 tb Fresh breadcrumbs
  • 3 Cloves garlic, peeled and
  • Crushed
  • 1 tb Chopped fresh parsley
  • 500 g Spanish onions, peeled and
  • Chopped
  • Salt
  • Freshy ground black pepper
  • 1 tb Plain flour
  • 3 tb Olive oil
  • 2 Small tomatoes, skinned,
  • De-seeded and chopped
  • 1 Small glass dry white wine
  • 150 ml Chicken stock


Mix the meat, eggs, breadcrumbs, garlic, parsley and half the onions, and season with a little salt and pepper. Form into small balls and dust with flour. Heat the oil in a flameproof casserole and saute the meatballs until well browned on all sides. Add the remaining onion to the pan and cook until soft. Add the tomatoes, wine and stock. Season to taste with salt and freshly groudn black pepper. Cover and simmer for 45 minutes.
From: Spain on a plate - Maria Jose Sevilla ISBN 0-563-36347-9
Posted to MM-Recipes Digest by "Lina " <> on Aug 28, 1999