Albondigas - popular Spanish tapas
Preparation time: 20 min.
Cooking or baking time: 40 min.
Total preparation time: 1 hr.
In any Spanish tapas restaurant my favorite tapas ALBONDIGAS may be missing: small meatballs in tomato sauce. Here is a recipe so that all tapas fans can eat this delicious tapa at home. Or for those who want to enjoy minced meat differently.
- 1 kg minced beef or better still from the lamb
- 1 tsp salt
- 2 eggs (or 4 tbsp chia seed gel)
- ½ cup breadcrumbs or oatmeal
- 1 onion
- 1-2 cloves of garlic (crushed)
- Vegetables of your choice: in the original they are green peppers, I also often take corn and / or carrots
- 125 ml of dry Spanish red wine
- 500 ml of passed tomatoes or fresh skinned tomatoes
- 1 tablespoon tomato paste
- 500 ml of vegetable stock
- Flour, salt, pepper, rosy pepper, herbs of Provence
- Mix eggs and spices in a bowl, add the chopped onion and garlic, then the minced meat and finally the breadcrumbs. Knead everything well.
- Put in a small round bowl or cup of flour, pepper and salt.
- Meatballs and toss in the flour-salt-pepper mixture. This is best done by placing the meatballs in the bowl and then rotating the bowl so that the ball rolls around the edge, covering it with flour and making it even rounder and firmer.
- Roast the meatballs in a large pan with a little olive oil all around (lamb mince is often very greasy itself, so you really need little extra oil).
- Add the sliced vegetables and sauté briefly.
- Deglaze with red wine.
- Add tomatoes and tomato paste (if you do not want to skin the fresh tomatoes beforehand, just quarter them, the skin will dissolve by itself and can be fished out with a fork).
- Add broth until the meatballs are completely covered with liquid.
- Carefully loosen the meatballs from the bottom of the pan with the pan lifter, should they get stuck.
- Put the lid on the pan and let it rest on a small pan for 30-45 minutes, depending on the meatball size.
Half the amount fits in a pressure cooker, then you can cook over it the side dishes (in unperforated use rice or in the perforated insert potatoes for 7 minutes at level 1). If the meatballs are not cooked, remove the garnish and cook for a few more minutes.
- Possibly. halve a meatball, taste and taste it, if it's through.
- At the same time taste the sauce.
Albondigas can be served as tapas or with rice or potato and salad as a main course. In the picture with rice cone and tomato-cucumber-avocado-salad. They can be served with rice as yin and yang.
They also taste cold, warm but much better and reheated very well.
Cook in stages
You can also cook them well in stages: perform steps 1-9 and then boil the broth only once and turn off the heat, leave the lid on. Then you can go for a walk (or do some shopping or work) and after a walk (shopping, work) all you have to do is switch on the stove again, prepare the side dishes and in the meantime the albondigas pull out.