This recipe of albóndigas en salsa is of Arabic origin. The name itself derives from the Arabic word ‘al-bunduga’ which means ball. This simple meatball recipe has always been very common in all households since it was a low-cost meal, adding almost more bread than meat. Nowadays, in many homes, bread is not used to make this recipe because it is not absolutely necessary, although it does give juiciness to the result. For it to become a real delicacy what is important is the sauce that accompanies it. The options are multiple, but the most common ones are usually with tomatoes and this one we present to you today. Shall we start with the meatballs?
Ingredients for the meatballs
1/2 kg of mixed ground beef
2 slices of loaf of bread (remove the crust)
1 clove garlic
Ingredients for the sauce
1 clove garlic
1 glass of white wine
Half a glass of beef broth
Extra virgin olive oil
The first thing will be to soak the breadcrumbs in a little bit of milk.
Put the meat in a bowl, to which we add the soaked bread, one beaten egg, salt and pepper. Mix everything very very well.
Take small portions of the meat (the size will depend on desire of the person). Shape the meat into meatballs, lightly flour them and place them on a board.
When they are all prepared, fry them in a frying pan with plenty of oil.
With the help of a skimmer, remove and set them aside.
In another frying pan fry the chopped onion, garlic and carrot with a good drizzle of oil.
When they have coloured, season, remove, add the wine along with the stock and let simmer for 20 minutes.
In a casserole, add the meatballs and the sauce (which we have put through a food mill). Let simmer for another 15 minutes. Finally add some chopped parsley and serve.
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