The traditional recipe for albondigas con tomate, or meatballs in tomato sauce. A well-known, tasty tapa.
Ingredients (for 6 people)
700 grams of minced veal
2 eggs
3 cloves of garlic
70 ml. milk
30 ml. white wine
20 grams of breadcrumbs
fresh parsley
salt
ground black pepper
wheat flour (to coat the meatballs)
600 grams of peeled canned tomatoes
1 chopped onion
3 tablespoons of olive oil
30 grams of sugar
Preparation of the sauce
We start by making the tomato sauce; finely chop the onion and one of the garlic cloves. Heat the oil in a heavy-based pan and slowly fry the onion and garlic for 5 minutes.
Add the peeled tomato and cook for 30 minutes over low heat, adding pepper, half a teaspoon of sugar and salt. Add half the white wine and leave for another five minutes over medium heat to allow the alcohol to evaporate. Set the sauce aside.
Preparing the meatballs
In a bowl, combine the eggs, milk, the rest of the wine, the other two cloves of minced garlic, the breadcrumbs, salt and pepper, as well as the chopped fresh parsley. Stir until the ingredients are well mixed. In a large bowl, add this mixture to the minced meat. Mix this well again. Then let the meat rest for about 10 minutes.
Then make balls from the minced meat in the size you want. A diameter of 3-4 cm. is ideal. Put some flour on a plate and roll the meatballs in it until they are completely covered with a layer of flour.
Place the olive oil in a large frying pan and heat it well, fry the meatballs in batches. This way the heat can do its job properly. If you put too many balls in the pan at once, it will be more like boiling than frying. Once all the meatballs are fried, add them to the tomato sauce and simmer everything together over medium heat for 20 minutes.
Serve with fresh baguette. You can also choose to eat the albondigas con tomate as a complete meal, then serve it with some white rice.
Enjoy your meal!
