Spanish meatballs

Spanish meatballs

Category: Meat dishes

Kitchen: spanish

Ingredients
minced meat (pork + beef) or any other	700 g
bulb onions	2 pcs
tomato paste	2 tbsp. l.
tomatoes in their own juice	400 g
parsley	bundle
garlic	2 cloves
zira	1 tsp
ground coriander	1 tsp
eggs	2 pcs
chilli	taste
lemon	1/2 pc
salt pepper	taste
brandy	50 ml
vegetable oil	taste
chopped greens for serving	taste
sugar	pinch

Cooking method

• Albondigas - this is how these Spanish meatballs are called. They are very similar to ours, but spices, lemon zest, brandy give them a certain southern flavor.
• Let's prepare the ingredients for the meatballs.
• Fry finely chopped onion, garlic and chili until transparent. Add tomato paste to them, fry and add chopped tomatoes in their own juice (you can use fresh tomatoes, but remove the peel first). Pour in brandy and simmer for 10 minutes.
• Add eggs and spices to the minced meat prepared from meat with 1 onion, garlic and parsley, a little water for fluffiness. Form meatballs and fry over medium heat until golden brown. Place in a baking dish.
• Salt and pepper the sauce, add the zest and juice of half a lemon, a pinch of sugar,
• Pour meatballs with cooked sauce and send to the oven.
• Bake at 180 ° C for 15-20 minutes.
• We are used to eating meatballs with a side dish, such as rice. And for the Spaniards, these albondigas are just tapas, that is, an appetizer for beer or wine.
• Bon Appetit!

The dish is designed for

20-25 pcs

Time for preparing:

1 hour

Cooking program:

oven

Marish, as a spice-obsessed person, appreciated your recipe. Clever girl, tasty and fresh.

Natasha, thanks! I also fell in love with spices - they "decorate" food and make it healthier. Southerners know a lot about them!

I, before, breathed to spices not just exactly, but VERY EXACTLY ... But with a gift, on March 8, in the form of a mortar (or rather three, different in size) I began to delve into the essence of the world of spices and spices ... It was pleasant I am surprised by the magical aromas of freshly ground raw materials (in comparison with store-bought ground spices) And now I taste every aromatic nuance, every note ... And I understand that the aroma is half of the dish.

And I understand that the aroma is half of the dish.

I agree, Natasha! And it's also good to first warm up the spices a little, and then grind them - then this is how their aroma is revealed.

first warm up the spices

Yes. Which to warm up, which to fry ... Of course.

[Marina]

Marina, an interesting option. I've also become more "respect" spice. I especially fell in love with rosemary and thyme. And cumin has long been dearly loved. Thank you)

Glad you liked the meatballs, Angela! Without all sorts of spices it would be bland and boring ... Although there are dishes where the main ingredients are very expressive even without them javascript: void (0); s!

And zira dearly love for a long time

Angel, and I fell in love with zira last year, after visiting the Crimea. How I ate tandoor samsa there and EVERYTHING ...... I'm a slave of zira)))
And I like tea with thyme.