Cook The Book: Albóndigas

1. 1

   Put the beef, parsley, garlic, egg, bread crumbs, wine and a pinch of salt into a bowl and mix well. Shape the mixture into small balls, rolling them between the palms of your hands. Lightly coat the meatballs in the flour.

2. 2

   Heat the oil in a skillet or frying pan. Add the meatballs, in batches, and cook over medium heat, turning frequently, until golden brown all over. Using a slotted spoon, transfer the meatballs to a pan, arranging them in a single layer.

3. 3

   To make the sauce, heat the oil in another skillet. Add the onion and cook over low heat, stirring occasionally, for about 5 minutes. Add the tomato and cook, stirring occasionally and breaking it up with the side of the spoon, for 6 - 8 minutes. Stir in generous 2 cups water and season with salt and pepper. Bring the sauce to a boil, let cool slightly, then pass it through a food mill or process in a food processor. Pour the sauce over the meatballs. Crush the saffron threads in a mortar, then stir in generous 1/3 cup water and pour the mixture into the pan. Simmer the meatballs in the sauce for 15 - 20 minutes, then serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.