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Albondigas Spanish Style

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Ingredients

Adjust Servings:
6 ounces ground pork
6 ounces ground veal
3 garlic cloves, minced
1/3 cup dry breadcrumbs
1 teaspoon coriander, ground
1 teaspoon nutmeg, ground
1 teaspoon cumin, ground
1/4 teaspoon cinnamon, ground
1 egg
2 tablespoons olive oil
1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
1/2 cup dry white wine

Nutritional information

271.2
Calories
148 g
Calories From Fat
16.5 g
Total Fat
4.5 g
Saturated Fat
75.3 mg
Cholesterol
142.6 mg
Sodium
13.1 g
Carbs
2.3 g
Dietary Fiber
4.3 g
Sugars
14.3 g
Protein
219g
Serving Size

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Albondigas Spanish Style

Features:
    Cuisine:

    SPANISH TAPAS RECIPE: The original Albondiga recipe was Moorish in origin. Now offered throughout Spain, every tapas bar varies the recipe to suit the local tastes.

    • 80 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Albondigas Spanish Style, SPANISH TAPAS RECIPE: The original Albondiga recipe was Moorish in origin Now offered throughout Spain, every tapas bar varies the recipe to suit the local tastes


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    Steps

    1
    Done

    In a Large Bowl, Combine the Pork, Veal, Garlic, Breadcrumbs, Spices, Egg and Season With Salt and Pepper. Mix by Hand Until the Mixture Is Smooth and Leaves the Side of the Bowl. Refrigerate Covered For One Hour.

    2
    Done

    When Ready to Cook, Roll Tablespoons of the Mixture Into Balls.

    3
    Done

    Heat One Tbsp of Olive Oil in a Frying Pan and Brown Half the Meatballs on Medium-High Heat (3 Minutes). Drain on Paper Towels.

    4
    Done

    Add the Remaining Oil, If Necessary, and Brown the Other Half of the Meat Balls. Drain on Paper Towels. Set Aside the Meatballs While Making the Sauce.

    5
    Done

    Heat the Oil in a Frying Pan and Cook the Onion on Medium High Until Translucent (about 3 Minutes). Add the Garlic and Cook For 1 Minute More.

    6
    Done

    Increase the Heat to High and Add the Wine. Boil For 1 Minute.

    7
    Done

    Add the Chopped Tomatoes, Tomato Paste, Oregano and Stock and Simmer For 10 Minutes. Stir in the Cayenne Pepper.

    8
    Done

    Add the Peas and the Meat Balls and Simmer For 10 Minutes or Until the Sauce Is Thick. Serve Hot.

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    Matthew Ross

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