Almondigas is a ball of ground meat which is rolled into a ball along with other ingredients, such as bread or breadcrumbs, minced onion, various spices, and possibly eggs, rolled together by hand, and cooked by frying, baking, steaming, or braising in sauce. It's a tasty treat for kids and is certainly easy to do. You’ll be pro in no time.
Grab your apron and start cooking. See full recipe below. For quick tips and cooking demos, join our fan page. Happy cooking! :9
Ingredients:
Meatball:
½ kilo MONTEREY GROUND BEEF
1/3 kilo Finely chopped onions
1 tsp Minced garlic
1 Eggs
2 tbsp Finely chopped almonds
1 ½ tsp Spanish paprika
1 tsp Cumin Pinch cinnamon
2 T Chopped parsley
Sauce:
2 T Olive oil
2 T Dari Crème Classic
2 tsp Minced garlic
1/3 cup White wine
2 tbsp Anisado wine
390 ml Crushed tomatoes
1/3 cup Water
1 – 200 g Magnolia Quickmelt, grated
Salt and pepper to taste½ kilo MONTEREY GROUND BEEF
1/3 kilo Finely chopped onions
1 tsp Minced garlic
1 Eggs
2 tbsp Finely chopped almonds
1 ½ tsp Spanish paprika
1 tsp Cumin Pinch cinnamon
2 T Chopped parsley
Sauce:
2 T Olive oil
2 T Dari Crème Classic
2 tsp Minced garlic
1/3 cup White wine
2 tbsp Anisado wine
390 ml Crushed tomatoes
1/3 cup Water
1 – 200 g Magnolia Quickmelt, grated
Procedure:
Combine meatball ingredients in a bowl. Mix well and form into 1” in diameter balls. Set aside.
Heat olive oil in a saucepan. Sauce garlic and add wines. Allow to boil until mixture reduces to half its original amount. Add tomatoes and water. Let simmer then add meatballs. Cover and cook (without stirring) until meatballs are thoroughly cooked. Season sauce with salt and pepper. Sprinkle grated quickmelt on top.
Serve with cooked pasta or as an appetizer. Makes 6 to 8 servings.
No comments:
Post a Comment