ALBONDIGAS - MEATBALLS

Albondigas - Meatballs image

Provided by Baby Kato

Time 1h20m

Number Of Ingredients 23

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1/2 lb ground veal
1/2 lb ground chorizo
3 clove garlic, finely minced
1/2 small onion, minced
1/2 Tbsp fresh parsley, finely chopped
1 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
1 large egg
2 Tbsp manchego cheese, finely grated
1/4 c dry breadcrumbs
2 Tbsp extra virgin olive oil,
SAUCE
1 Tbsp olive oil
2 clove garlic, finely minced
1/2 small onion, finely chopped
1 bayleaf
1/4 tsp paprika
1/2 tsp salt
1/2 tsp fresh ground black pepper
1/2 c red wine, drinking quality
1/2 c beef broth
2 c tomatoe sauce

Steps:

1. Meatballs: In a small pan heat ½ Tbsp oil over medium heat. When the oil is hot, add the onion and garlic and fry until soft, about 5 minutes. Set aside until required.
2. In a large bowl add the meats, fried vegetables, parsley, paprika, salt and black pepper, mix well. Then add the egg, manchego cheese and the breadcrumbs, make sure to combine well. Roll the meat mixture into 1 inch balls and add them to a hot pan and fry. Try not to overcrowd the pan. Brown the meatballs on all sides, about 5 - 7 minutes. Then, drain the meatballs on a paper-towel and set aside until needed.
3. Sauce: In a large frying pan add a little oil and heat over medium high heat. Add the minced onion and garlic and fry until soft about 3 - 5 minutes.
4. Next add the bay leaf, salt, pepper and paprika, mix well then add the red wine, beef broth and tomato sauce mix well. Cook for about 5 minutes.
5. Now stir in the tomato sauce and then add the meatballs. Reduce the heat to low and cook, stirring occasionally, for 20 - 25 minutes. Before serving, remove the bay leaf. Place the warm meatballs and sauce in a bowl and enjoy.