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jueves, 9 de febrero de 2017

Albondigas en salsa de tomate/ Meatballs in tomato sauce

This is a very popular recipe from the spanish gastronomy. It can be presented as a main dish or as a "tapa".
How to make a tapa: Take 3 or 4 meatballs depending on their size, and garnish with some green peas and fries.
How to ask for it in a spanish bar: Me pone una tapa de albóndigas en salsa, por favor?

Coming back to the recipe I have to say that usually you mix some ground veal with ground pork meat. But you can do it as you like, as I did today, I just used groung beef.
Parsely is optional, I used when I have at home, today I didn't have, but it has to be fresh parsley.
Once you get used to eat meatballs you can try different sauces, tomato is the basic one, but you can try almond sauce or with vegetables.
This is a recipe that is going to take some time to prepare so, so if you are in a rush, leave it for another day ; )


Albondigas en salsa de tomate/ Meatballs in tomato sauce

Ingredients:

600 or 700 grams ground beef
1 onion
2 garlic cloves
100 grs Breadcrumbs
2 eggs
Salt
200ml Tomato sauce
2 Potatoes
1 can Green peas
2 tbs EVO oil
1 cube chicken Avecrem
1 bag of powder Bovril
Flour (all purpose)


How to proceed:

Clean, wash and cut in half the onion. Save half for later, take the other half and chop it, do the same with the garlic cloves.

 In a large size bowl, mix the ground meet with the onon and the garlic that you recently chopped. Add salt, the eggs, the cube of avecrem and the breadcrumbs. If you are going to add parsely now is the time to do it too.


 Mix with your clean hands. The mixture should be very moist but still hold its shape if roll into balls. In a plate put some flour on a side, and start doing balls in your hands with the meat and passing them by the flour, covering the entire surface.


 In a medium size fry pan, pour enough oil to deep fry the meatballs in it. Start deep frying them, while finish rolling them. You can do both tasks at the same time.


 In a large pot, pour 2 tbs of oil, slice de half onion you saved before and add it to the oil. Pour 2 tbs of flour and stir. Set medium heat, add the tomato sauce, fry for a couple of minutes. Now, add 1 glass of warm water, some salt, and the bovril. Stir your sauce for 5 minutes.

Now you can start deeping the fried meatballs into the sauce, stiring every now and then until you finish with the meatballs.



Peel wash and cut into dices the potatoes. Use the same oil where you deep fried the meatballs to deep fry your potatoes. Add them to the sauce once they are ready.



Last thing, open the green peas' can and add them into the sauce. Adjust water and salt if required for the sauce, just for the meat to don't stick on the bottom. Leave them low heat for 10 more minutes, stiring every 2 minutes. Serve them as a main dish or as a tapa in a dessert plate. Enjoy!


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