Spanish-style meatballs (Albóndigas)

Ingredients for 4 servings:

• 350 g minced beef
• 150 g minced pork
• 1 onion(s) (vegetable onion)
• 6 cloves garlic
• 2 eggs
• 1 dry bread roll
• 1 bunch of flat-leaf parsley
• 4 cl Sherry, dry
• olive oil
• Salt and pepper, black, from the mill
• 1 bay leaf
• Flour

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

the best meatballs in the world

Soak the dry bread roll in warm water. Finely chop the onion and two cloves of garlic and sauté briefly in a pan with a little olive oil. Deglaze with a little sherry and set aside. Mix the minced meat with the two eggs and the squeezed bread roll and knead thoroughly. Then stir in the onion and garlic from the pan along with the parsley. Season with salt and pepper to taste. Form into walnut-sized balls and lightly flour them. Heat olive oil in a cast-iron pan and add the four crushed garlic cloves. Add a bay leaf to the oil and fry the albóndigas until browned on all sides. Let them simmer in the sauce. The salsa de las albóndigas goes well with this. The albóndigas are very soft and sticky when made, so flouring them is important. Tip: Olive oil is also used for frying in Spain. Here, olive oil is used and heated with a slice of lemon beforehand. The Spanish in Germany also do this if they don’t have olive oil that can be heated. After this procedure, you can also use cold-pressed olive oil for frying.