Recipe: Perfect Spanish-Style Meat Balls: Albóndigas

Spanish-Style Meat Balls: Albóndigas. This episode illustrates how to make a family recipe passed down from generations. We omit one ingredient, but the end product we create still tastes mighty. Spanish Meatballs, or Albondigas, are traditionally served at tapas bars in Spain.

Spanish meatballs, or albóndigas, are relatively easy to make and taste delicious! Taste the sauce and add spices if deemed necessary. Once the meat balls are cooked, add them to the sauce. You can have Spanish-Style Meat Balls: Albóndigas using 9 ingredients and 7 steps. Here is how you cook it.

Ingredients of Spanish-Style Meat Balls: Albóndigas

1. You need 500 grams of Mixed ground beef and pork.
2. It's 1 of Egg.
3. You need 1 bunch of Parsley (dried or fresh).
4. You need 3 tbsp of White wine.
5. It's 100 ml of Fine panko.
6. Prepare 1 can of Canned tomato.
7. Prepare 1 large of Onion.
8. Prepare 1 clove of Garlic.
9. It's 3 tbsp of Balsamic vinegar.

Reviews for: Photos of Spanish Style Albondigas in a Sunny Mediterranean Sauce. This is a cool new European twist on the Mexican albondigas soup I love and I'm familiar with and I had to try it. Mexican albondigas soup has rice in the meatballs potatoes cilantro and mint instead of parsley no. Spanish meatballs, albondigas or tapas, these are the best meatballs in tomato sauce I've ever had Albondigas or Spanish meatballs in tomato sauce are often seen as tapas in Spain.

Spanish-Style Meat Balls: Albóndigas step by step

1. Combine the ground meat, beaten egg, parsley, and panko in a bowl, season with salt and pepper, and mix together well..
2. Shape the mixture into bite-sized balls and coat with a thin layer of flour..
3. Fill a frying pan with 2-3 cm oil (not listed) and fry the meat balls over medium heat. (They don't have to be covered by the oil, just keep turning them around until evenly cooked.).
4. Transfer the fried meat balls to a plate..
5. Empty the oil from the pan and replace with olive oil (not listed). Add the thinly sliced onion, salt, a tablespoon sugar, and garlic slices. Heat the pan..
6. Cook over low-medium heat, and once the onions have browned, add the canned tomatoes and pour in the balsamic vinegar..
7. Once the tomato sauce has reduced somewhat, return the meatballs, stir everything together and simmer for 2-3 minutes. You're done! Season with salt and pepper to taste..

Place the ground meat, grated garlic cloves, lightly beaten egg, dried breadcrumbs, parsley, sweet, smoked. SPANISH TAPAS RECIPE: The original Albondiga recipe was Moorish in origin. Spanish meatballs are a big favourite and are often served as a tapa in bars all over the country. Meatballs are served in bars and restaurants all over Spain. They can be eaten as tapas or as a main course when they would generally be served with bread or chips.