John Myers
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Albondigas
The perfect albondigas recipe with a picture and simple step-by-step instructions.
Albondigas Meatballs:
- 400 g Mixed minced meat
- 65 g Paella rice
- 8 Threads Saffron or saffron powder
- 1 piece Garlic clove crushed
- 1 piece Jalapeno pod, fried
- 160 g Diced onion, fried
- 1 piece Chicken egg fresh
Broth:
- 5 piece Chopped Spanish tomatoes
- 1 tsp Sugar
- 0,75 l Water
- 1 pinch Instant broth, e.g. from my KB
Spices:
- 1 Msp Ground caraway
- 2 piece Bay leaves
- 1 El Chopped herbs
- 1 pinch Colorful pepper from the mill
- 1 pinch Garlic granules
- 1 pinch Cayenne pepper
Roll mince dumplings:
- Pre-cook the rice in salted water for 5 minutes, add the saffron and let it soak. Stir in the minced meat with the rice, egg, garlic, jalapeno and caraway seeds. After cooling, roll the mixture into dumplings.
Broth and Tomato Sauce:
- Sear the onion and garlic together in the pan, add the tomatoes and sugar-coat, add the spices and season to taste. Add a little water and deglaze with it. Now add the meatballs and let simmer for 20 minutes.
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