Albondigas

Ingredients for 6 servings:

• 1 kg minced beef
• 50 g breadcrumbs
• 2 eggs
• salt and pepper
• nutmeg
• 8 garlic cloves
• 25 g flour, seasoned with salt and pepper
• e.g. olive oil
• 1 large onion(s)
• 1 bell pepper(s), green
• 350 ml instant chicken broth
• 200 ml red wine
• 1 small can of tomatoes (400 g)
• 2 tbsp tomato paste
• possibly cayenne pepper
• possibly sugar

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Spanish meatballs

For this recipe, you’ll need a deep frying pan or a wide saucepan. Add the breadcrumbs and eggs to the minced meat, season well with pepper, salt, and nutmeg. Mix everything thoroughly, also incorporating half of the garlic (pressed through a press). Form the mixture into small balls. Then coat the balls in flour. Carefully shake off any excess flour. Halve the onion and cut into thin half rings. Wash, trim, and finely slice the bell peppers. First, brown the prepared meatballs on all sides in hot olive oil (this goes quickly). You may need to do this in batches—the bottom of the pan should only be covered with meatballs at a time; they shouldn’t be stacked on top of each other. Add the onion rings and bell pepper strips and sauté until soft. Add the chicken stock, red wine, tomatoes, and tomato paste, and press in the remaining garlic. Stir. Place the lid halfway over the pot and simmer over low to medium heat for 40 minutes. The sauce should thicken slightly. Stir occasionally to prevent burning. Season to taste. If you like it spicier, add cayenne pepper. If you want a milder flavor, add a little more sugar. It freezes well along with the sauce. Served as a tapas dish, this portion with bread or potatoes is enough for 6 people.