Copyright Culinary School of the Rockies 2007 Reprinted with permission.
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Albondigas - Tiny Spiced Meatballs with Tomatoes (Spain)
The flavors of the Mediterranean provide a wealth of inspiration for the adventurous home cook. This recipe is taken from the Culinary School of the Rockies Mediterranean Cuisines workshop.
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Prep Time |
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20 minutes |
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Cook Time |
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45 minutes |
| Serves 6 |
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1/2
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lb ground pork
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1/2
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lb ground beef
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1/2
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lb ground veal
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1
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cup bread crumbs
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6
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garlic cloves minced
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2
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tbsp fresh parsley chopped
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1 1/2
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tsp ground coriander
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1/2
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tsp nutmeg
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tsp cumin
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1/8
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tsp cayenne pepper
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salt (to taste)
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pepper (to taste)
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3
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tbsp olive oil
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1
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medium onion minced
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1
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cup dry white wine
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1
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can Roma tomatoes, crushed -28 oz. (3 cups)
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Preheat oven to 350F degrees.
Combine the beef, pork and veal in a bowl with the bread crumbs, 4 garlic cloves, parsley, ground coriander, nutmeg, cumin, cayenne, ¾ tsp. salt and ¼ tsp. pepper. Make sure the ingredients are thoroughly mixed.
Form into 32 one-inch meatballs and place on half sheet pan. Make sure the meatballs are all the same size so they will cook at the same rate.
Bake for 10 – 12 minutes. Remove from the oven and set aside.
Heat the olive oil in a skillet. Add the onions and remaining garlic cloves. Sauté until the onions are soft, about 5 – 7 minutes.
Add the wine and tomatoes and simmer for 15 minutes. The sauce should reduce down somewhat.
Add the meatballs, ½ tsp. salt and pepper and continue to simmer for 10 minutes. Taste and adjust seasonings as needed.
Serve hot or warm.