Andalusian mini meatballs (albondigas)

- 1/2 Bund Parsley
- 2 Sch yew toasted bread
- 1–2 Garlic cloves
- 3 Onions li>
- 700 g Minced beef
- span> Salt
- Pepper
- 1 TL ground cumin
- 1 TL ground coriander span>
- 2 Eggs (size M)
- 200 g long grain rice li>
- 4–5 EL Oil
- 2 EL Tomato paste
- 2 can (s) (425 ml) chunky tomatoes
- Sugar
- 2–3 span> EL drierSherry
- 30 g Butter
- 1 Knife tip ground saffron or turmeric
40 minutes
span> 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 li>
- 45 g fat
- 55 g carbohydrates
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