Andalusian mini meatballs (albondigas)

For 4 people
  • 1/2 Bund Parsley
  • 2 Sch yew toasted bread
  • 1–2 Garlic cloves
  • 3 Onions
  • 700 g Minced beef
  • Salt
  • Pepper
  • 1 TL ground cumin
  • 1 TL ground coriander
  • 2 Eggs (size M)
  • 200 g long grain rice
  • 4–5 EL Oil
  • 2 EL Tomato paste
  • 2 can (s) (425 ml) chunky tomatoes
  • Sugar
  • 2–3 EL drierSherry
  • 30 g Butter
  • 1 Knife tip ground saffron or turmeric
40 minutes
light
1.
Wash the parsley, shake dry, pluck the leaves from the stems, chop. Put something aside to sprinkle. Soak toast in cold water. Peel the garlic and 1 onion and dice very finely. Knead the mince, parsley, diced onion, garlic, 1 1/2 teaspoons of salt, 1 teaspoon of pepper, cumin, coriander, eggs and pressed bread. Shape approx. 20 meatballs from the minced meat with wet hands.
2.
Prepare rice in boiling salted water according to the instructions on the packet. Heat 2–3 tablespoons of oil in a large pan, fry the meatballs in it, turning over a medium heat, for about 8 minutes, remove
3.
In the meantime, peel 2 onions, chop finely. Heat 2 tablespoons of oil in a saucepan, sauté the onions, add the tomato paste, sauté briefly, add the tomatoes. Season with salt, pepper and a little sugar. Cover and simmer over medium heat for about 10 minutes. Pour in the sherry, season to taste again. Add the meatballs, heat briefly
4.
Pour rice into a sieve, drain. Put the pot back on the stove, melt the butter in it. Add saffron, sweat briefly, add rice, mix. Arrange everything, sprinkle with parsley
1 person approx.:
  • 830 kcal
  • 3480 kJ
  • 52 g protein
  • 45 g fat
  • 55 g carbohydrates

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