This recipe for albóndigas en salsa (meatballs with sauce) is of Arabic origin. The name itself derives from the Arabic word ‘al-bunduga’ which means ball. This simple meatball recipe has always been very common in all households since it was a low-cost meal, adding almost more bread than meat. Nowadays, in many homes, bread is not used to make this recipe because it is not absolutely necessary, although it does give juiciness to the result.
For it to become a real delicacy what is important is the sauce that accompanies it. The options are multiple, but the most common ones are usually with tomatoes and this is the one we show you today. Shall we start with the meatballs with sauce recipe?
Ingredients for the meatballs with sauce recipe:
1/2 kg of mixed minced beef
1 egg
2 slices of loaf of bread (remove the crust)
1 garlic clove
Flour
½ glass of milk
Salt and pepper
Parsley
Ingredients for the sauce:
2 onions
1 carrots
1 garlic clove
A glass of white wine
½ glass of beef broth
Extra virgin olive oil
Salt and pepper
How to make meatballs with sauce:
The first thing will be to soak the breadcrumbs in a little bit of milk.
Put the meat in a bowl, to which we add the soaked bread, one beaten egg, minced garlic, salt and pepper. Mix everything well and set aside.
Take small portions of the meat (the size will depend on how you want them to be). Shape the meat into meatballs, lightly flour them and set aside.
When they are all prepared, fry them in a frying pan with plenty of oil over high heat.
With the help of a slotted spoon, remove and set them aside on kitchen paper to absorb excess oil.
In another frying pan fry the chopped onion, garlic and carrot with a good drizzle of oil. Season with salt and pepper.
When they are golden brown, add the wine along with the broth and cook over a medium heat for 20 minutes. Then the sauce would be ready.
In a casserole, add the meatballs with sauce (which we have put through a food mill). Let simmer for another 15 minutes. Finally add some chopped parsley and serve.