Description
Albondigas is Spanish meatballs, a hearty and spicy dish.
Ingredients
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Minced meat
600 g
-
Onion
1 piece
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Garlic
2 tooth
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Chicken egg
2 piece
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Crumb bread
0.75 cup
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Vegetable oil
4 Tbsp
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Salt
-
Black pepper
-
Thyme
-
Flour
1 Tbsp
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Tomatoes in own juice
400 g
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Dry white wine
150 ml
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Onion
1 piece
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Mushrooms
200 g
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Salt
-
Chili
-
Sugar
-
Vegetable oil
2 Tbsp
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Water
150 ml
Cooking
Onion and garlic finely chop and spasserovat in vegetable oil (1 tbsp). To the stuffing add bread crumbs, eggs, thyme, salt, pepper, fried onions and garlic.
Ready to knock the stuffing and formed into small meatballs.
Fry the meatballs in hot vegetable oil (3 tbsp). The finished meatballs aside.
To make the sauce. Finely chop the onion, slice the mushrooms into slices. This time I had to use canned mushrooms, but, of course, better to take fresh.
In the pan, where was preparing the meatballs, onion, slightly fry it, and add the flour. Fry. If using fresh mushrooms, then fry them with onions.
Add to pan wine, water, put the tomatoes in their own juice.
If you take pickled mushrooms, add them to the sauce at this step. Put meatballs in sauce and stew on low heat for 5-10 minutes.
On the side I cooked long grain rice Indica from Mistral.
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