Albóndigas in salsa de tomato

For 4 people
  • 2 slices white bread
  • 3 onions
  • 800 g Ground beef
  • Salt
  • Pepper
  • Sugar
  • 1/2 TL ground cumin
  • 2 Eggs
  • 4 EL Olive oil
  • 2 Garlic cloves
  • 750 g ripe tomatoes
  • 2 EL tomato paste
  • 2–3 EL dry sherry
  • 4 EL Crème fraîche
75 minutes
very easy
1.
Soak white bread in cold water. Peel and finely dice 1 onion. Hack,Knead the onion cubes, approx. 1 1⁄2 teaspoon salt, 1 teaspoon pepper, 1⁄2 teaspoon cumin, eggs and squeezed bread. Shape approx. 24 balls out of the mince.
2.
Heat 2 tablespoons of oil in a large pan. Fry the meatballs in portions all around for about 8 minutes.
3.
Peel and finely dice 2 onions and garlic. Wash and dice tomatoes. Heat 2 tablespoons of oil in a large saucepan. Sauté onions and garlic in it. Add the tomatoes and tomato paste, sauté briefly and simmer for about 10 minutes.
4.
Season with sherry, salt, pepper and sugar. Heat the albóndigas in it. Serve with crème fraîche. White bread tastes good with it.
1 person approx.:
  • 650 kcal

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