Albóndigas (meatballs)

For 9 people
  • 1 rolls (from the previous day)
  • 200 ml Milk
  • 1 (approx. 350 g) Vegetable onion
  • 4-5 Garlic cloves
  • 600 g minced pork
  • 2 Eggs (size M)
  • 8 EL drier Sherry
  • Salt
  • freshly ground white pepper
  • 3-4 EL Olive oil
  • 1 EL Tomato paste
  • 2 EL flour
  • 1 jar (s) (850 ml) peeled tomatoes
  • 200 ml Vegetable stock (instant)
  • 1 Pinch Sugar
  • 1/2 Bund Parsley
  • parsley leaf
60 minutes
Soak the rolls in milk. Peel onion and chop finely. Peel the garlic, finely chop half, cut the rest of the garlic into slices. Express the buns well. Knead the minced meat, eggs, chopped garlic, half of the onion cubes and 4 tablespoons of sherry with the dough hook of the hand mixer. Season with salt and pepper. Shape the minced meat into small meatballs. Heat the oil in a casserole and fry the meatballs in portions over a medium heat for about 5 minutes while turning. Take the meatballs out of the pot and keep them warm. Put the remaining onion and garlic slices in the saucepan and fry while turning. Stir in tomato paste, dust with flour and stir. Deglaze with tomatoes, stock and remaining sherry. Stir well. Season with salt, pepper and sugar and simmer over medium heat for about 10 minutes, stirring repeatedly. Then add the meatballs and simmer for another 5 minutes. Season again to taste. Wash the parsley, pat dry, chop finely and sprinkle over it. Serve garnished with parsley if you like
For 10 people:
1 Person approx.:
  • 230 kcal
  • 960 kJ
  • 15 g protein
  • 13 g fat
  • 10 g carbohydrates


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