Albondigas (Meatballs In Garlic-Tomato Sauce)
Serves: 2
Weldon Lockman
1 January 1970
Based on User reviews:
48
Spice
50
Sweetness
51
Sourness
38
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 large
Onion (chopped fine)1 large
Green Bell Pepper (chopped fine)1 tbsp
Olive Oil910 g
Ground Beef (not lean)450 g
Ground Pork (not lean)2 cup
Bread Crumb (fine dry)2.5 tsps
Salt1 tsp
Nutmeg (freshly grated)4 large
Garlic Cloves (minced)Directions:
1
In a 9-inch heavy well-seasoned skillet (preferably cast-iron) cook onion and bell pepper in 2 tablespoons oil over moderately low heat, stirring occasionally, until softened
2
Cool mixture
3
In a large bowl combine well onion mixture, ground meat, bread crumbs, salt, nutmeg, and parsley
4
Form level tablespoons of mixture into balls (about 90)
5
In skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and brown meatballs in batches (about 16 at a time), shaking skillet frequently so that meatballs maintain their shape and adding remaining 3 tablespoons oil as necessary
6
Transfer meatballs with a slotted spoon as browned to a bowl
7
Sauce: In a heavy kettle (at least 6 quarts) cook garlic in oil over moderately low heat, stirring, until fragrant, about 15 seconds
8
Add tomatoes with juice and oregano and simmer, breaking up tomatoes
9
Add meatballs and simmer, covered, gently stirring occasionally, 25 minutes, or until meatballs are tender and sauce is thickened slightly
10
Transfer meatballs with slotted spoon to heated serving dish
11
If sauce seems thin, boil gently, stirring frequently, until thickened to desired consistency
12
Season sauce with salt and pepper and spoon over meatballs
13
Meatballs and sauce may be made 2 days ahead
14
Let it cool uncovered and chill covered
15
Reheat meatballs before serving