Spanish Meatball Sauce Recipe

Spanish Meatballs (Albondigas) Hint of Healthy

WebApr 10, 2021 · Instructions. First, prepare the meatballs by adding all ingredients to a mixing bowl. Use your hands to mix the ingredients …

1. Add the ingredients for the meatballs to a mixing bowl, and mix until just combined.
2. Heat up the olive oil in a skillet on medium to high heat, and add the meatballs. Cook for about 5 minutes while turning occasionally to brown them on all sides.
3. Add diced onion and grated garlic to the skillet, and sauté for a few minutes until the onion is soft and translucent.
4. Finally, add the sauce ingredients to the skillet. Stir to coat the meatballs evenly, and reduce the temperature to medium to low. Leave the sauce to simmer for about 10 minutes, or until the meatballs have cooked through.

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Spanish Meatballs – Best Albondigas Recipe (Tapas)

WebSep 7, 2021 · Make meatballs: Place the ground meat, grated garlic cloves, lightly beaten egg, dried breadcrumbs, parsley, sweet, smoked, hot …

1. Place the ground meat, grated garlic cloves, lightly beaten egg, dried breadcrumbs, parsley, sweet, smoked and hot paprika, salt, and pepper in a bowl. Mix well with your hand. Form between 30 and 35 small meatballs, about the size of a walnut.
2. Heat the oil in a large skillet. Fry the meatballs (in two batches if necessary) until brown on all sides. This will take about 5 minutes. Take the meatballs out of the pan and set aside.
3. Chop the onion very finely.
4. Heat the 2 tablespoons olive oil in the same skillet. Add the onion and cook it until translucent. Add the finely chopped garlic cloves and stir for another minute.

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Spanish Meatballs in Tomato Sauce Spanish Sabores

WebMay 18, 2020 · Set aside to cool. (image 1) Combine the ground pork, breadcrumbs, herbs, egg, salt, and pepper in a large bowl. (image 2) …

1. To make the meatballs, first start by frying the onions and garlic with the chorizo. Place a heavy skillet over medium-high heat and add one tablespoon of the olive oil. When it's hot, add the chopped chorizo and saute to release the fat, for 5 minutes or until the meat turns a darker, golden color. Add the diced onion and saute for 3 minutes or until translucent.
2. Add the garlic and saute together until aromatic (about 1 or 2 minutes). Take off the heat and set aside to cool to room temperature.
3. Meanwhile, combine the pork mince, breadcrumbs, paprika, thyme leaves, egg, salt, and pepper in a large mixing bowl. Add the onions, garlic, and chorizo and mix until well-combined.
4. Wet your fingers gently with water roll the mixture into whatever size meatballs you prefer. (Keep in mind that larger meatballs will need longer cooking time). I usually go for a 1-inch meatball.

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