Albóndigas in salsa de tomato
- 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
Do you want a website?
Leave A Comment