Recipe - Albondigas (Meatballs)

1 kg Lean minced beef
2 Eggs
2 tablespoon Fresh breadcrumbs
3 Cloves garlic, peeled and
Crushed
1 tablespoon Chopped fresh parsley
500 g Spanish onions, peeled and
Chopped
Salt
Freshy ground black pepper
1 tablespoon Plain flour
3 tablespoon Olive oil
2 Small tomatoes, skinned,
Deseeded and chopped
1 Small glass dry white wine
150 ml Chicken stock

Mix the meat, eggs, breadcrumbs, garlic, parsley and half the onions,
and season with a little salt and pepper. Form into small balls and
dust with flour. Heat the oil in a flameproof casserole and saute the
meatballs until well browned on all sides. Add the remaining onion to
the pan and cook until soft. Add the tomatoes, wine and stock. Season
to taste with salt and freshly groudn black pepper. Cover and simmer
for 45 minutes.

From: Spain on a plate Maria Jose Sevilla ISBN 0563363479

Posted to MMRecipes Digest by "Lina " kookfreak@myDeja.com on
Aug 28, 1999