ALBONDIGAS

ALBONDIGAS image

Number Of Ingredients 19

For the meatballs:
3/4 lb ground (minced) pork
3/4 lb ground (minced) veal
1 cup fine dried bread crumbs
4 cloves garlic, minced
2 tablespoons chopped fresh flat leaf parsley
1-1/2 teaspoons ground coriander
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
pinch cayenne
For the sauce:
3 tablespoons olive oil
1 yellow onion, minced
2 cloves garlic, minced
3 cups peeled, seeded, and chopped tomatoes (fresh or canned)
1 cup dry white wine
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Steps:

Preheat oven to 350-degF To make the meatballs, in a small bowl, combine the pork, veal, and bread crumbs, garlic, parsley, coriander, salt, pepper, cumin, and cayenne. Mix well. Form mixture into about 30 balls, each about 1 inch in diameter. As the balls are formed, place on an ungreased baking sheet. Bake until firm to the touch, 10-12 minutes. Remove from the oven and set aside. Meanwhile, make the sauce. In a frying pan over medium heat, warm the olive oil. Add the onion and garlic and cook, stirring occasionally until soft (about 7 minutes). Add the tomatoes and wine. Simmer slowly until thickened (about 15 minutes). Add the meatballs, salt, pepper and continue to simmer slowly until the sauce thickens (about 10 minutes). Transfer to a bowl and serve.