Sunday, December 2, 2012

Albondigas (Spanish meatballs)

Albondigas - Spanish meatballs

Albondigas - Spanish meatballs:
- 1/2 cup Parsley
- 1 Onion (medium)
- 1 clove Garlic
- 0.5 to 1 Kg Minced Meat
- 2 Eggs
- 3 pinches Salt
- Flour
- White Wine/Bier
- Avecrem

Finely chop the onion, garlic and parsley. Beat separate 1 1/2 eggs on a bowl, and 1/2 egg.
Mix minced meat & chopped onion mix, add 1/2 of a beaten egg.

Roll into balls > Roll over beaten egg > Roll into Flour

In the meantime heat a pan at high heat (5/6) with olive oil (2mm).
Fry meatballs in hot olive oil until golden.

Once done, add a spoon of flour to the used oil and fry until flour is golden color. Add Avecrem, white wine & water until achieving the desired consistency. Put meatballs in gravy and let simmer for some minutes.

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