A mysterious thing for us is albondigas. Someone says something is thick soup. With meatballs. Someone calls a stew. Someone - cutlets.
And as for me - these are meatballs in sauce.
True, the recipe is not entirely ordinary and not entirely familiar - but that's why it is Spanish, right?
And the meatballs are delicious, and the sauce is also tasty, so it's worth cooking.
We take:
Minced meat (better from pork and beef at once) - 500 grams;
A handful of pine nuts;
A couple of cloves of garlic;
One egg;
Breadcrumbs;
Parsley salt and pepper to taste;
Frying oil;
For the sauce:
3-4 onions (about 200-300 grams to be;
Three cloves of garlic (you can do more - as you like);
A jar of tomatoes in their own juice;
Chili pepper (without seeds and partitions, remember, huh?)
A spoonful of dried thyme, salt and pepper to taste, you may need some more sugar to straighten out the acid and, if consumed, bay leaves.
How we cook:
First, we do minced meat. Knead it by mixing with pine nuts, egg, and spices scrolled in a blender. Add a couple of tablespoons of bread crumbs to the minced meat, and do not roll the meatballs.
We shape them the size of a walnut and fry until golden brown
Then we make the sauce. Peel and chop the onion into small cubes, garlic into petal slices and fry it all until transparent.
Add bay leaf and thyme, simmer for a couple of minutes, add peeled tomatoes, cut into large pieces and juice from them. season with salt, pepper, boil for twenty minutes and taste for acid. if it's too sour, add a little sugar.
At the very end, put the meatballs in the sauce and let them warm up.
The taste of these meatballs differs from the usual thanks to the pine nuts.
Bon Appetit!