Simple Way to Prepare Super Quick Homemade Spanish-Style Meat Balls: Albóndigas

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The ingredients needed to make Spanish-Style Meat Balls: Albóndigas:

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

Albondigas (or albondiguillas) is the name for Spanish meatballs. And while you may not find them gracing a dinner table, they are still commonly found around Spain, just a little earlier. These are perfect to enjoy has an appetizer, or to serve for dinner. In case you were wondering, albóndigas is a Spanish word that means meatballs.

Instructions to make Spanish-Style Meat Balls: Albóndigas:

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.

These are perfect to enjoy has an appetizer, or to serve for dinner. In case you were wondering, albóndigas is a Spanish word that means meatballs. Albóndigas (Meatballs in spicy tomato sauce). This meatballs and sauce recipe uses a lot of ingredients, but returns the effort with a lot of bright flavors. Slowly add and mix breadcrumbs into meat mixture to desired consistency.

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