Time: 1 hour 15 minutes

Meatball tapas in garlic-tomato sauce (Albondigas) - detailed recipe.

Ingredients:

Meatballs Albondigas

• 900 g ground beef (not lean)
• 225 g of ground pork (not lean)
• 2/3 cup small breadcrumbs
• 1 large onion, finely chopped
• 1 large green bell pepper, finely chopped
• 1/4 tbsp. plus 2 tbsp. l. olive oil
• 2.5 teaspoons of salt
• 1/4 tsp ground nutmeg
• 1/4 cup chopped fresh parsley leaves

Tomato sauce

• 1 can (950 g) of whole tomatoes with juice
• 4 large cloves of garlic, minced
• 1 tbsp. l. olive oil
• 3/4 tsp dried oregano

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

ground beef, minced pork, tomatoes, sweet pepper, onions, garlic, breadcrumbs, nutmeg, oregano, parsley

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Preparation:

Step 1
• In a heavy 9-inch skillet (preferably cast iron), sauté the onion and bell pepper in 2 tablespoons of oil over medium-low heat, stirring occasionally, until soft. Let the mixture cool. In a large bowl, thoroughly combine the onion mixture, ground beef, breadcrumbs, salt, nutmeg, and parsley.
Step 2
• Form the mixture into balls (about 90 meatballs, using 1 level tablespoon each). Heat 1 tablespoon of oil in a skillet over medium-high heat until hot but not smoking. Fry the meatballs in batches (about 16 at a time), shaking the pan frequently to help them retain their shape. Add the remaining 3 tablespoons of oil if needed. Using a slotted spoon, transfer the fried meatballs to a bowl.
Step 3
• SauceIn a heavy cauldron (at least 6 quarts), cook the garlic in the oil over medium-low heat, stirring, until fragrant, about 15 seconds. Add the tomatoes with their juices and oregano and simmer, breaking up the tomatoes.
  
  Add the meatballs and simmer, covered, stirring occasionally, for 25 minutes, until the meatballs are tender and the sauce has thickened slightly. Using a slotted spoon, transfer the meatballs to a warm serving bowl. If the sauce is thin, gently simmer it, stirring frequently, until it reaches the desired consistency. Season the sauce with salt and pepper and pour it over the meatballs.
  
  The meatballs and sauce can be made up to 2 days in advance. Let them cool uncovered, then refrigerate, covered. Reheat before serving.

Votes: 4