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Dinner | Meat

Albondigas Spanish meatballs

This delicious dish will contribute to the maintenance of mental and emotional state, help reduces tiredness and fatigue and more

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Albondigas Spanish meatballs recipe
Serves:
3
Preparation:
10 Mins
Cooking:
60 Mins
High FODMAP:
Yes
Allergens:
Sulphur dioxide, Milk, Lactose, Eggs, Gluten, Soya, Sulphur dioxide
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What are the health benefits of Albondigas Spanish meatballs?

This delicious dish will contribute to the maintenance of mental and emotional state, help reduces tiredness and fatigue and more. This is a traditional Adalucian recipe and will feed 5 – 6 as a tapas dish, or 4 as a meal. 

 

Ingredients

Method

Ingredients

250g  beef mince  nutritional information
250g beef mince
250g pork mince nutritional information
250g pork mince
4 cloves garlic, minced nutritional information
4 cloves garlic, minced
1 handful chopped parsley nutritional information
1 handful chopped parsley
175 ml white wine nutritional information
175 ml white wine
2 tsp dried marjoram nutritional information
2 tsp dried marjoram
1 large egg beaten nutritional information
1 large egg beaten
2 slices stale white bread nutritional information
2 slices stale white bread
100ml whole milk nutritional information
100ml whole milk
Flour for coating the meatballs nutritional information
Flour for coating the meatballs
1 medium onion, very finely chopped nutritional information
1 medium onion, very finely chopped
250g plum tomatoes, roughly chopped nutritional information
250g plum tomatoes, roughly chopped
Olive oil for frying nutritional information
Olive oil for frying
Salt and fresh black pepper to taste nutritional information
Salt and fresh black pepper to taste
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) Preheat the oven to 180°C.
2) Crush half of the garlic, with the parsley and a 50ml of white wine, with a pestle and mortar.
3) Place the mince and the garlic mixture into a large bowl and mix well. Leave to marinate for 20 minutes.
4) Place the bread in a shallow dish and cover with the milk and allow to soak for a few minutes.
5) Add the bread, egg, marjoram, salt and pepper to the mince and knead until all the ingredients are mixed.
6) Make small meatballs (approx. 20) and coat in flour.
7) Heat the oil in a medium hot frying pan and cook the meatballs until they turn golden brown, drain and place in a casserole dish.
8) For the sauce: Place a little oil from the meatballs into a saucepan, add the onion and garlic and gently fry until they begin to brown.
9) Add the chopped tomatoes and about half a glass of white wine.
10) Bring to the boil and cook for 5 minutes.
11) Pour the sauce over the meatballs and then place in the oven for 20 - 25 minutes.
12) Serves 3 as a meal or 5 – 6 as a tapas dish with bread for mopping up the juices.

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